8 oz (225g) wholewheat flour
2 tsp ground ginger
half tsp freshly grated nutmeg (optional)
1 tsp baking powder
pinch of salt
8 oz (225g) fine oatmeal (see above)
1 oz (25g) soft brown sugar
4 oz (100g) black treacle
4 oz (100g) golden syrup
2 oz (50g) butter or soft margarine
1 egg, beaten
8 fl.oz (225ml) warm milk
Sieve together the flour, spices, baking powder and salt. Stir in the oatmeal. Put the sugar, treacle, syrup and butter/or marg, into a small pan and heat gently until everything has dissolved, then remove from the heat, allowing it to cool slightly before beating the mixture into the flour alternately with the egg and milk. The mixture will be very soft, so pour this into a lined and greased 10"x 8" x 3" (25 x 20 x 7.5cm) tin.
Bake at 179Cm 325F, gas 3 for 45 minutes. Leave to cool in the tin then turn out and wrap in foil. Keep for a least two days before cutting into squares.