With bonfire night here why not bake this to share with the family. My mom likes to cook a big pan of chilli on bonfire night and this finishes it off perfectly. Mine has a added zesty twist which my family loved. But then again I enjoy this anytime of the year.

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7oz butter, extra for greasing

1 large egg

4tbsp milk

7oz golden syrup

3oz treacle

3oz light soft brown sugar

3 1/2oz medium oatmeal

9oz self-raising flour

1tbsp ground ginger

Zest of one lemon

Pre-heat oven to 160c (gas 3).

Beat the egg and milk together with a spoon. Melt the treacle, syrup, butter and sugar together in a large pan over a low heat until the sugar has dissolved. Remove from the heat. Mix together the flour, ginger and oatmeal then stir into the syrup mixture, followed by the egg, milk and lemon zest. Mix really well with a spatula or wooden spoon. Grease a 9inch square cake tin then line with baking paper. Pour the mixture into the tin. Bang the bottom of the tin on a work surface to make sure the mixture gets right into the corners. Bake for 50 minutes to an hour until the top feels firm and a little crusty. Cool in the tin then wrap in more parchment paper. If you can wait 2 weeks then store in a dry cool place to become even more soft and sticky.

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