Ingredients

The following ingredients have 8 Servings
  • 175g plain flour
  • 200g caster sugar
  • 125g porridge oats
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 200ml semi-skimmed milk
  • 2 tbsp golden syrup
  • 110g butter
  • 2 tbsp chopped preserved stem ginger (optional)

Instruction

  • Preheat the oven to 150°C, fan 130°C, gas 2. Grease and line a 20cm square tin, about 6cm deep.
  • Sift the flour into a large bowl, then mix in the sugar, oats, ginger and bicarbonate of soda.
  • In a small pan, gently bring the milk to the boil with the syrup and butter until melted then, with a whisk, beat the liquid into the dry ingredients. Mix in the stem ginger (if using) and pour the mixture into the tin. Bake for 45 minutes. Leave to cool, then cut into 16 squares. It will get stickier as it keeps.