1 cup Billington's Dark Brown Molasses Sugar

2 sticks butter

1 1/4 cups milk

1 cup marmalade

1 1/2 cups self rising flour

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

2 teaspoons bicarbonate of soda

2 cage-free eggs, beaten

7 pieces preserved stem ginger, chopped

1/2 cup sultanas or raisins

Melt together the butter, unrefined molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.  Mix the dry ingredients together in a mixing bowl and make a hollow in the center.  Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.  Beat in the eggs, then stir in the ginger and sultanas or raisins.  Pour into a greased, lined 9-inch cake tin and bake for 1 1/2 - 2 hours at 300 degrees until risen and firm in the center.  Coll in the tin.  This tastes even better if kept, well wrapped, in an airtight tin for 2 days before eating.