1. Preheat the oven to 180C/ Gas 4. Line a deep 20cm square cake tin with nonstick baking paper. Put the black treacle, golden syrup, butter and sugar in a pan and heat gently, stirring, until the butter and sugar have dissolved. Set aside until lukewarm. 2. Sift the flour, ginger, cinnamon and nutmeg into a bowl. Stir in the oatmeal. Lightly beat the egg and milk with a fork, add bicarbonate of soda and stir into the flour mixture, along with the butter and treacle until evenly mixed – don’t overbeat. Turn into the tin and bake for about 50 minutes, or until firm when lightly pressed in the middle. 3. Leave for 10 minutes, then turn out and cool on a rack. Keep in an airtight container for two days before eating (to make sure it's good & sticky!). ---------------------------------------------------------------------------
Nutrition
Ingredients
