A gently spiced and delicious oat-y cake traditionally eaten on Bonfire Night in Lancashire and Yorkshire.
- Prepare20 mins
- Cook1 hr
- Total time1 hr 20 mins
- 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
- 25g fresh ginger, grated
- 250g self-raising flour
- 2 tsp mixed spice
- 100g oatmeal
- 1 medium Waitrose British Blacktail Free Range Egg
- 4 tbsp semi skimmed milk
Preheat the oven to 150°C, gas mark 2. Grease and base line a 20cm square tin.
Melt the butter, treacle, golden syrup and sugar in a medium saucepan. Add the grated ginger and cool slightly.
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.
Once cooled, brush the top with a warmed tablespoon of golden syrup and decorate with silver balls, stars and edible glitter.