Instructions: Grease a round cake tin and line the bottom with paper. Beat eggs with an electric beater until really thick and creamy. Gradually add sugar and beat until dissolved before adding more sugar. Gently beat in the flour and cinnamon, beat in the butter then gently beat in the ginger.

Pour into pan and bake in moderate oven for 30 minutes. Stand for a couple of minutes before turning out onto wire rack which has a tray underneath. Pour the hot syrup through a strainer over the cake immediately. Serve hot or warm.

Syrup. Combine the sugar, ginger and water in a saucepan and stir until the sugar is dissolved. Simmer for 5 minutes.

In the winter the cake can be left in an airtight tin, but if the weather is hot it is best kept in the refrigerator. If it has been in the refrigerator I like to give it a gentle zap in the microwave before eating.

I love syrup cakes because its impossible to make a mistake and they are always moist, moist , moist. They freeze too which is a great bonus for those of us who are not feeding a horde of young people. Because of their moistness they make an ideal dessert with the addition of a piece of poached fruit - pear would be good with this one - and some mascarpone or whipped cream.

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