160ml brown sugar.
450ml self raising flour.
5ml grated lemon zest.
10ml powdered ginger.
Preheat oven to 180°C.
In a saucepan over a medium heat, melt the butter, sugar, syrup and water.
In a bowl sift flour and powdered ginger.
Pour the melted ingredients onto the dry ingredients.
Beat on high with an electric beater until thoroughly mixed and there is no mixture left in the bowl.
Add lemon zest and eggs.
Line a baking tray with baking paper.
Pour the mixture into the baking tray.
Bake for 60-70 minutes or until a testing skewer comes out clean.
When done turn out onto a wire rack and cool for 30 minutes.
Decorate with preserved ginger.