FOR OVEN

1. Grease and line a 25 x 20cm (10” x 8”) tray.

2. Preheat the oven to 170˚C (Fan 150˚C, Gas Mark 3).

3. Heat the treacle, syrup and butter in the microwave or on the stove, until melted (be careful not to boil and overheat).

4. Stir in the oatmeal and set to one side.

5. In a large bowl, sieve the flour, ginger and salt. Mix together and then make a well in the middle.

6. Pour in the whisked egg and melted treacle mixture. Stir well and pour into the tray.

7. Bake for 25 minutes. After this time, check with a cake skewer and if still raw, bake for a further 5 minutes.

8. The surface will be sticky, but will firm up once cooled.

9. Leave the tin to cool before removing.

Serve as suggested above or keep wrapped in parchment and foil for up to 2 weeks. The longer you wait, the softer and stickier it will become!

METHOD FOR BREADMAKER

1. Remove the kneading blade from the base of your breadmaker tin and line with parchment.

2. Heat the treacle, syrup and butter in the microwave or on the stove until melted (be careful not to boil and overheat).

3. Stir in the oatmeal and set to one side.

4. In a large bowl, sieve the flour, ginger and salt. Mix together and then make a well in the middle.

5. Pour in the whisked egg and melted treacle mixture. Stir well and pour into the tin. Be careful not to spill any outside the baking parchment.

6. Set your breadmaker to ‘bake only’ or the ‘cake’ setting and set the timer for 45 minutes.

7. After this time, check with a cake skewer and if still raw, bake for a further 5 minutes.

8. The surface will be sticky but will firm up once cooled.

9. Leave the tin to cool before removing.