Treacle, golden syrup, and a trio of warming ginger adds a flavoursome kick to this classic, autumnal cake from Yorkshire. It’s a breeze to bake yet an exquisite, spicy treat to take to any Halloween or Bonfire Night party.
Preheat the oven to 160c/140c (fan), then grease and line a 22cm square cake tin with baking parchment.
Place the butter, syrups, treacle, soft brown sugar and chopped ginger into a large saucepan. Gently heat until the butter has melted, then mix the porridge oats, flour and ground ginger together and stir into the mix.
Into a jug, crack the creamy Braddock White egg and whisk together with the milk. Stir the egg and milk into the dry cake mixture, then pour 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 golden 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.
200g butter, plus extra for greasing
200g golden syrup
60g light soft brown sugar, plus extra for sprinkling
3 pieces candied ginger, finely chopped
40ml ginger syrup
100g fine porridge oats
250g self-raising flour
1 tablespoon ground ginger
1 Clarence Court Braddock White egg
Pinch of salt
3 tablespoons milk