Serves: 16, Calories: 214
Ingredients:
- 110g unsalted butter. 826
- 110g dark Muscovado sugar. 440
- 100g black treacle. 160
- 200g golden syrup. 620
- 225g oatmeal. 827
- 110g self-raising flour. 369
- 5 tsp ground ginger
- 1 tsp ground mixed spice
- ⅛ tsp white pepper
- 2 eggs, beaten. 150
- 75ml semi-skimmed milk. 37
Method:
- Preheat oven to 120°C Fan/Gas Mark 1.
- Grease and line 8.½" square glass dish, OR, 7.¾x5" Pyrex dish (+2 muffin cases).
- In large mixing bowl; Sift and mix flour, spices and oatmeal in large bowl.
- In medium saucepan; Melt butter, treacle, syrup, and sugar until sugar dissolves. Do not bubble. Stir constantly.
- Combine wet with dry ingredients.
- In jug; Beat eggs and milk. Stir gradually into mix.
- Pour into glass dish, OR, Pyrex dish +2 large muffin cases, ¾ full to avoid overspill.
- Bake cake for 1 hour 20 mins. (30 mins for muffins).
- Cool. Wrap in greaseproof paper. Store in airtight tin. Improves in 3-5 days. Lasts for 7 thereafter.
- Serve alone, spread with butter or with custard.
Calories = 3429
- 3429 / 12 = 286
- 3429 / 16 = 214
Tip: Chop porridge oats in processor if no oatmeal.