- 200g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 85g treacle
- 85g light soft brown sugar
- 100g medium oatmeal
- 250g self-raising flour
- 1 tbsp ground ginger
Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.