Instruction

• Heat oven to 160C/140C fan/gas 3
• Grease a deep 22cm/9in square cake tin and line with baking parchment
• Beat the egg and milk together with a fork
• 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
• 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 and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks