Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper.
In a small saucepan, melt the butter with the Lyle’s Golden Syrup.
Into a bowl, sift the flour, salt, baking soda, ground ginger, ground cloves, and cinnamon.
Pour the syrup and melted butter onto the dry ingredients and mix well.
Add the egg and the milk and beat well. The batter will be very liquidy, not to worry.
Pour the batter into the prepared pan and bake for about 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out.