Sticky ginger treacle cake

6 servings
15 min
25 min
Very Easy


Number of serving: 6
200 ml milk

3 tbsp Black Treacle

75 g plain flour

150 g Light Muscovado Sugar

50 g Dark Muscovado Sugar

125 g Porridge Oats

4 tsp ground ginger

1/4 tsp cinnamon

1 tsp bicarbonate of soda


  • Preheat the oven to 150 oc, gas 2. In a small pan gently bring the treacle, milk and butter to the boil, stirring until melted.
  • Sieve the flour into a large bowl and mix in the sugars, oats, ginger, cinnamon and Bicarb.
  • Give the warm ingredients a quick stir and then mix them into the dry ingredients.
  • Pour mixture into a lightly buttered 20cm shallow sided square tin.
  • Bake for 45 minutes then leave to cool -cut when cool into 16 squares.
  • They may be a little crumbly - but that's what makes them good! Use non-stick baking paper to separate layers of the cake to avoid them sticking.


Sticky Ginger Treacle Cake, photo 1Sticky Ginger Treacle Cake, photo 2

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