This is a really easy recipe, and it even tastes better after keeping stored in a tin for a week or so. The longer it keeps, it turns really soft and gooey – eaten straight from cooking it tastes more like a cross between a flapjack and gingerbread, but after a week or so it is rich, moist and sticky. So make it in advance and use for lunch boxes and picnics or even to take away on the weekend camping.
Make sure that you use medium oatmeal as porridge oats really don’t work !
Equipment: 1 18cm square tin
225g medium oatmeal
110g self-rasing flour
200g of golden syrup plus 25g of black treacle
110g margarine or spreadable butter
110g brown sugar
2 tsp ground ginger
1 egg (beaten)
1 tbsp milk
Well butter the tin and heat your oven to 125c fan/140 non fan.
Weigh the syrup and treacle into a medium pan, then add the margarine and sugar. Heat on low until it has all dissolved but don’t let it boil. Remove form the heat and add the oatmeal, flour and ginger to the pan. Break in the egg and mix thoroughly until it is all well mixed. Splash in the milk and mix again.
Pour the mixture into the tin and bake for around 1 hr 45 mins to 2 hours.
Cool in the tin and then remove and store until needed.