This cake is very seasonal and perfect for chilly autumn nights and occasions such as Bonfire Night. I have changed one traditional recipe by adding mixed spice to increase the spiciness. You can leave this out if you want the more traditional recipe.
240g Golden Syrup
90g light Muscovado Sugar (Soft Brown Sugar)
250g Self Raising Flour
2 tbsp Ground Ginger
2 tsp Mixed Spice
1 Large Egg
5 tbsp Milk
Grease and line a 22cm/9 inch square cake tin.
Melt together the treacle , syrup, sugar and butter until all the sugar has dissolved. You can test this by pressing a spoon on the base of the pan, feeling any granules. Then remove from heat.
Beat the egg and milk together lightly until combined.
Stir the flour, oats, ginger and mixed spice together then pour in the syrup mixture. Mix this together then add the egg/milk and combine all.
Pour the batter into your prepared tin and bake for 40-50 minutes until the cake has developed a crust and feels firm.
Let cool in the tin then store in baking paper and foil.
If you can, leave for 3 days before eating as it becomes stickier and softer the longer it is left. You can leave for 2 weeks.