Put the flour, bicarbonate of soda and ginger into a bowl. Put the butter, sugar, golden syrup and treacle into a saucepan and heat gently without boiling until the butter has melted. Remove from the heat and stir in the buttermilk, then beat in the egg. Add to the dry ingredients with the sultanas and beat well to mix.
Spoon the mixture into a greased and lined 20 cm (8 inch) square cake tin or shallow baking tin (see
Make the glaze. Put the marmalade or jam and measurement water in a small saucepan and heat gently. Press through a sieve to remove any lumps and brush over the gingerbread, then cut into bars.