- 250g/9oz butter or margarine
- 250g/9oz golden syrup
- 125g/4½oz black treacle
- 500g/1lb 2oz muscavado sugar
- 375g/13oz plain flour
- 1½ tsp ground ginger
- ½ tsp baking powder
- 500g/1lb 2oz oatmeal
- ½ pint milk
- Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper.
- In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined.
- Mix the remaining dry ingredients together in a large bowl.
- Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture.
- Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch.