Pre-heat the oven to 180°C. Grease and line a 2lb straight-sided loaf tin with nonstick baking paper.
Sift together the flour, salt, ground ginger and bicarbonate of soda into a large mixing bowl. Cream together the butter and caster sugar in a separate mixing bowl using an electric hand-held whisk until pale and fluffy in appearance. Beat in the honey and Golden Syrup until incorporated, then beat in a couple of tablespoons of the flour mixture.
Add the egg and beat in well. Fold in the remaining flour mixture until incorporated, then follow with the milk until you have a smooth, even batter. Spoon into the prepared loaf tin and bake for 35-45 minutes until springy to the touch.
Remove and allow the gingerbread to cool in the loaf tin for 10 minutes before turning out. Allow to cool completely on a wire rack before slicing into portions and arranging on a serving plate.