Retro Baking - Ginger Loaf

I remember my grandmother occasionally making ginger loaf, and I've always been keen to give it a try myself. I found it to be really soft and cakey, yet not too crumbly. I doubled the recipe and split it between my two tins, but if I was repeating the recipe (which I will). I would double the recipe and only put it in one tin because they looked a little flat because my tins are quite large.

I used this recipe from the Chelsea Sugar website:

Ingredients

50g butter
1 Tbsp Chelsea Golden Syrup
1 egg
1/2 cup Chelsea Soft Brown Sugar
1 cup flour
1 tsp baking powder
2 tsp ginger spice
1 tsp mixed spice
1 tsp baking soda
3/4 cup milk

Method

In a large microwave-proof bowl or saucepan, melt the butter and Chelsea golden syrup together.
Add egg and sugar, mix well, then add all other dry ingredients except the soda.
Mix the soda with the milk and stir in. Pour into a baking paper-lined loaf tin and cook at 190°C for 30 - 40 minutes.
Cool on a wire rack, slice and butter when cool.