From The Great British Kitchen
“The flavour of the cake will improve if it is stored in an airtight container for several days or a week before serving.”
300 ml Milk ( 1/2 pint)
225 Gram Golden syrup (8 oz)
225 Gram Black treacle (8 oz)
110 Gram Butter, diced (4 oz)
50 Gram Dark brown soft sugar (2 oz)
450 Gram Plain flour (1 lb)
1/2 Teaspoon Bicarbonate of soda
1 1/4 Teaspoon Ground ginger
350 Gram Medium oatmeal (12 oz)
1 Egg, beaten
Icing sugar, to dust
Makes 16-20 squares
Preheat the oven to 180°C / 350°F / Gas 4. Grease and line the base of a 20 cm (8 inch) square cake tin. Gently heat together the milk, syrup, treacle, butter and sugar, stirring until smooth. Do not boil.
Stir together the flour, bicarbonate of soda, ginger and oatmeal. Make a well in the centre, pour in the egg, then slowly pour in the warmed mixture, stirring to make a smooth batter.
Pour the batter into the tin and bake for about 45 minutes, until firm to the touch. Cool slightly in the tin, then cool completely on a wire rack. Cut into squares and dust with icing sugar.