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255g (8oz) plain flour
¼ tsp salt
10ml (2 tsp) all spice
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
225g (8oz) medium oatmeal
175g (6oz) Lyle’s Black Treacle
150g (5oz) butter or margarine
100g (4oz) Tate & Lyle Light Brown Soft Sugar
150ml (¼ pt) milk
1 egg, beaten |
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Instructions Line the base and sides of an 18cm (7 inch) square cake tin with greaseproof paper. Preheat the oven to 180 degrees C, 350 degrees F, gas mark 4. Sift the flour, salt, all spice, ginger, and bicarbonate of soda into a bowl. Add oatmeal and toss in well. Make a hollow in the centre. Measure the treacle, fat, sugar and milk into a pan and stir over a low heat until dissolved. Pour into the hollow with the egg and stir briskly until well blended. Spoon the mixture into the prepared tin and bake for 1-1¼ hours until cooked through. A cocktail stick when pushed gently into the centre, should come out clean. Cool until lukewarm, in tin, then turn out onto a wire rack. Store in an airtight container without removing paper, and leave 1 week before cutting.
Makes 14 pieces. |
