85g syrup and treacle (about 2 tablespoons of each).
85g brown sugar.
115g self-raising flour.
1 teaspoon bicarbonate of soda.
1 teaspoon mixed spice.
2 level tablespoons ground ginger.
Pinch of salt.
2 eggs, beaten.
Gently heat the milk, butter, syrup, treacle and sugar until warm and the sugar has dissolved either in a pan or the microwave.
Mix all the dry ingredients in a bowl (I used a hand whisk).
Add the heated ingredients and mix in.
Add the eggs and mix well.
Pour into a microwave-proof ring container that has been lightly buttered and floured.
Cook on High Power for 9 minutes.
The cake should feel barely done: soft and spongey but will get firmer as it rests and cools before turning out.
It is not a cake that is going to last as it gets somewhat dry after a couple of days. I treated mine more like a pudding: cooked in a silicone ring mould which left the perfect opening for accompanying pear slices gently cooked with crystallised ginger plus the reduced poaching liquid.