Sticky ginger treacle cake

Ingredients

• 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

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Preparation

• 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.