200g butter, softened
180g caster sugar
2 tsp baking powder
1 tsp mixed spice
300g self-raising flour
4 tbsp Maxigenes Skim milk, premade
3 pieces crystallised ginger, finely chopped
Preheat the oven to 160°C and line a 30x23x4cm baking tin with non-stick baking paper.
Place all ingredients into a large bowl and beat well with an electric mixer until blended.
Pour the mixture into the prepared tin and bake in the preheated oven for about 35-40 minutes, or until it springs back when your finger has lightly pressed the centre.
Remove from the oven and allow to cool, before transferring to a cooling rack to cool completely.
Sprinkle with icing sugar or cover with icing as desired, and serve.