Guinnes Ginger Cake

Preheat your oven to 170 degrees/gas mark 3. Line 2 loaf tins with foil and lightly grease them. Put the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat. Take off the heat and whisk in the flour and bicarb. You will need to be patient and whisk thoroughly to get rid of any lumps. Whisk the sour cream and eggs together in a small bowl and then beat into the gingerbread mixture, whisking again to get a smooth batter. Pour the mixture into the 2 lined loaf tins and bake for about 45 minutes. When they are ready they will be risen at the centre, and coming away from the tin at the sides. Let the gingerbread cool before cutting into slices.