Preheat the oven 170 C. Grease the pan with butter.

Put butter, golden syrup, brown sugar, guiness beer, ground ginger, cinnamon, ground cloves into a pan and melt gently over low heat

Take off the heat and whisk in a flour and baking soda. You will need to be patient and whisk throughly to get rid of any lumps.

Whisk the sour cream and egg together in a jug and then beat into the ginger bread mixture. Whisking again to get a smooth batter.

Pour this into your lined square tin, and bake for about 45 minutes.

When it's ready it will be gleamingly risen at the centre and coming away for the tin at the sides.

Let the gingerbread cool before cutting into slices.

Enjoy