Ingredients:

  • 200g unsalted butter
  • 200g black treacle
  • 200g golden syrup
  • 50ml whole milk
  • 225g medium oatmeal
  • 110g self-raising flour
  • 110g soft dark brown sugar
  • 2 tbsp ground ginger
  • 1 tsp ground mixed spice
  • 1 large egg, beaten

Instructions:

  1. Preheat your oven to 150°C (300°F) and grease and line your 20cm square tin. Note: A low temperature is vital to prevent the high sugar content from burning before the oats cook.
  2. Melt the 200g butter, 200g treacle, 200g golden syrup, and 110g dark brown sugar in a large saucepan over low heat until the sugar crystals have dissolved and the liquid is glossy.
  3. Remove the pan from the heat and let it cool for about 5 minutes. Note: This prevents the egg from scrambling when you add it later.
  4. Sift the 110g self raising flour, 2 tbsp ground ginger, and 1 tsp mixed spice into a large bowl, then stir in the 225g medium oatmeal.
  5. Pour the warm syrup mixture into the dry ingredients.
  6. Whisk gently until no streaks of white flour remain and the batter is a deep mahogany color.
  7. Add the 50ml milk and the beaten egg to the mixture.
  8. Stir thoroughly until the batter is smooth and pours like heavy cream.
  9. Pour the batter into the prepared tin and bake for 1 hours 15 mins until a skewer comes out clean and the center feels slightly springy.
  10. Cool completely in the tin before wrapping in parchment and foil. Let it rest for at least 3 days.