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Makes 16 square portions - prep time 15 mins - total time 3 hours

Ingredients

200ml milk
3 tbsp black treacle
100g butter, plus a little extra for greasing
75g plain flour
150g light muscovado sugar
50g dark muscovado sugar
125g porridge oats
4 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp bicarbonate of soda

Preheat the oven to 150c, fan 130c, gas 2

In a small pan gently bring the milk to the boil with the black treacle and butter, stirring until melted. Sieve the flour into a large bowl and mix in the sugars, oats, ginger, cinnamon and bicarbonate of soda. Give the warm, melted ingredients a quick stir then mix them into the dry ingredients.

Pour the mixture into a lightly buttered 20cm shallow-sided square tin. Bake for 45 minutes then leave to cool.

When completely cold cut the cake into 16 squares and place into a tin or airtight box. To stop the squares from sticking together separate with layers of nonstick baking paper.

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