You will need
4 pieces of stem ginger
225g/8oz of plain flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 ground cloves
1/4 grated nutmeg
115g/4oz soft brown sugar
115g/4oz golden syrup
100g/3 1/2oz dark chocolate chips
Preheat the oven to 150C/300F/Gas Mark 2. Finely chop the stem ginger. Sift the flour, ground ginger, cinnamon, cloves and nutmeg into a large bowl. Stir in the chopped stem ginger and sugar.
Put the butter and the syrup into a saucepan and heat gently until melted. Bring to the boil, then pour into the flour mixture,stirring all the time. Beat until the mixture is cool enough to handle.
Add the chocolate chips to the mixture.Press evenly into a 20x30 cm/ 8 x 12 inch Swiss roll tin.
Transfer to the preheated oven and bake for 30 minutes. Cut into squares, then leave to cool in the tin.