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150g Country Life Unsalted Butter
150g Lyle’s Black Treacle
150g Lyle’s Golden Syrup, plus 1 tbsp for decorating
100g Tate & Lyle Dark Muscovado Sugar (selected stores)
25g fresh ginger, grated
250g self-raising flour
2 tsp mixed spice
1 medium Waitrose British Blacktail Free Range Egg
4 tbsp semi-skimmed milk
1. Preheat the oven to 150°C, gas mark 2. Grease and base line a 20cm square tin.
2. Melt the butter, treacle, golden syrup and sugar in a medium saucepan. Add the grated ginger and cool slightly.
3. Mix together the flour, spice and oatmeal. Stir in the syrup mixture. Whisk together the egg and milk and stir into the mix. Pour into the prepared tin and bake for 1 hour.
4. Once cooled, brush the top with a warmed tablespoon of golden syrup and decorate with silver balls, stars and edible glitter.
This recipe was first published in November 2015.