Preheat oven to Gas 4, 180°C, 350°F, and grease 9 individual mini-loaf shaped cake tins.
Beat butter and sugar until light and fluffy. Gradually beat in the eggs then fold in the flour, spices, chopped ginger and ginger syrup. Mix until smooth and divide between prepared tins.
Bake for 20-25 minutes until just firm and golden. Cool for 10 minutes then turn out of the tins to finish cooling.
To decorate, chop the chilli and place in a bowl with 1 tablespoon boiling water. Leave for 15 minutes, then strain the water into a mixing bowl. Add the ginger syrup and icing sugar, beat until smooth then drizzle over the cakes and scatter with ginger pieces. Will last up to 3-4 days in a cake tin.