Preheat the oven to 160Â°C fan/180Â°C/gas mark 4.
Sift the plain flour, ground cinnamon, ginger and nutmeg into a bowl.
Dice the stem ginger, toss and coat in the flour/spice mixture.
Mix the bicarbonate of soda with the almond milk in a jug.
Heat the black treacle, golden syrup, sugar and stork block until melted.
In a separate bowl, mix the milled flaxseeds with 3 tbsp of water.
Add the black treacle mixture to the flour/spice mixture and beat vigorously until smooth. Then whisk in the flaxseed mixture and almond milk.
Pour into a greased and lined 900g loaf tin and bake for 60 minutes. After 30 minutes cover with tin foil to stop the top from burning.
Remove from the oven and pour the stem ginger syrup over the top and allow to soak in for a couple of hours.
Serve topped with slices of stem ginger.