Makes 16: prep 15 mins; cook 1 hour
200g Butter plus extra for greasing
4 tbsp Milk
200g Golden Syrup
85g Light Soft Brown Sugar
100g Medium Oatmeal
250g Self Raising Flour
1 tbsp Ground Ginger
1/ Heat the 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.
2/ 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.
3/ 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.