Traditionally made for Bonfire Night in the north of England, this sticky cake is perfect served alongside hot chocolate or mulled cider at a fireworks display.
Made with syrupy molasses, oatmeal and ginger, this cake definitely improves with age so we love to bake up a batch a week before we're ready to enjoy it so the flavours have really developed.
Cooking Time: 1 hour 15 mins
1 large egg, beaten
4 tbsp whole milk
200g unsalted butter
100g treacle or molasses
200g golden syrup
50g dark brown soft sugar
100g medium oatmeal
250g self-raising flour, sifted
1 tbsp ground ginger
1 tsp mixed spice
1. Pre-heat the oven to 160C
2. Beat the egg and milk together in a jug.
3. Next place the butter in a large pan along with the treacle or molasses, golden syrup and sugar. Melt everything together over a low heat, stirring occasionally.
4. Remove the pan from the heat and stir in the oatmeal, flour, ginger and mixed spice. Add the egg and milk mixture and stir until well combined.
5. Pour the mixture into a 20cm square cake tin which is greased and lined with baking paper. Bake for 50 minutes to 1 hour, until the sponge is firm to touch but not dry.
6. Leave the sponge in the tin until completely cold and then wrap it (still in the tin) in baking paper and foil. Store for a week, then turn out and cut into 16 squares. Eat within 2 weeks.