A classic autumnal cake with an extra kick of warming ginger. Easy to make and a lovely treat to take to a Halloween or Bonfire Night party.
Preheat the oven to 160c/320f/gas mark 3. Grease and line a 22cm square cake tin with baking parchment.
Place the butter, the syrups, treacle, soft brown sugar and chopped ginger into a large saucepan. Gently heat together until the butter has melted. Mix the porridge oats, flour and ground ginger together and then stir into the mix. Crack the egg into a jug and whisk with the milk then stir these in too.
When just mixed together pour the cake mix into the cake tin, sprinkle a little brown sugar on top and bake for around 40-45 minutes or until the cake feels springy to the touch and there is crust on top.
Remove from the oven and allow to cool on a rack. Cut the cake into squares and keep it in an airtight container for up to 2 weeks.
1 Clarence Court Braddock White duck egg
200g butter plus extra for greasing
200g golden syrup
60g light soft brown sugar (plus extra for sprinkling)
3 pieces candied ginger (finely chopped)
40 ml ginger syrup
100g fine porridge oats
250g self raising flour
Pinch of salt
1 tablespoon ground ginger
3 tablespoons milk