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Time to prepare: 20 minutes
Cooking time: 1 to 1¼ hours
Makes: 14 pieces


  1. 225g plain flour
  2. ¼ tsp salt
  3. 2 tsp allspice
  4. 2 tsp ground ginger
  5. 1 tsp bicarbonate of soda
  6. 225g medium oatmeal
  7. 175g Lyle's Black Treacle
  8. 150g butter or margarine
  9. 115g Tate & Lyle Fairtrade Light Brown Soft Sugar
  10. 150ml milk
  11. 1 large egg, beaten


1. Line the base and sides of an 18cm/7 inch square cake tin with greased baking parchment. Preheat the oven to 180C/160Cfan/gas 2.

2. 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.

3. Measure the Lyle’s Black Treacle, fat, Tate & Lyle Fairtrade 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.

4. 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.

5. Store in an airtight container, without removing paper, and leave 1 week before cutting.