Preheat oven to 190°C bake.
Line a loaf tin approximately 22cm x 11cm with baking paper.
In a large microwave-safe bowl or saucepan, melt the butter and Chelsea Treacle or Chelsea Golden Syrup together.
Add Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar and egg. Mix well, then add all other dry ingredients except the baking soda.
Mix baking soda with the milk, then stir in. Pour into prepared loaf tin and bake for 30 - 40 minutes or until cooked (when a skewer inserted in the centre comes out clean with no fudgy crumbs attached). Cool on a wire rack.
Whisk together Chelsea Icing Sugar and lemon juice until you form a smooth icing.
Drizzle over cooled loaf then sprinkle with crystallised ginger.
This loaf is delicious sliced and spread with butter!