Grease and line either two 7 inch sandwich tins or one 10 inch deep tin
Grease and line your tin(s) with baking paper
Preheat the oven to 160C/325F/Gas 3.
Gently heat the butter, sugar and treacle together in a pan.
Set aside
In a large bowl, stir together the flour and ground spices.
Pour in the treacle/butter/sugar mix and combine.
Mince the stem ginger finely and stir with the eggs into the mix.
Warm the milk gently in a saucepan.
Add the bicarbonate of soda and let it foam a little.
Stir into the gingerbread mixture until well blended.
Pour into the prepared tin(s).
Place into oven and cook until a skewer inserted into the centre of the cake comes out clean.