Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

In a large bowl, beat the softened butter and muscovado sugar together until it’s light and creamy. Take your time with this step—it helps make the gingerbread soft and fluffy.

Mix in the molasses and golden syrup until everything is smooth and well combined. It’ll smell amazing already!

Add the eggs one at a time, mixing well after each one. The batter will start looking glossy and rich.

In another bowl, whisk together the flour, baking soda, ground ginger, pumpkin pie spice, and a pinch of salt. Make sure it’s evenly mixed before moving on.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Pour in the milk and stir again to create a thick but smooth batter.

Pour the batter into your prepared pan and spread it out evenly. Bake in the oven for about 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.

While the gingerbread cools, mix the confectioners’ sugar with water in a small bowl. Stir until it forms a thick, smooth icing. Add a little more water if needed to get a drizzle-like consistency.

Drizzle the icing over the cooled gingerbread in whatever pattern you like. Sprinkle the chopped crystallized ginger on top for a pop of color and flavor.