Hello treacle – try this sticky delight
texture), lightly toasted 225g brown sugar ¼ teaspoon salt 1 & 1/2 dessertspoons ground ginger 225g butter 125g black treacle 125g golden syrup 1 egg, beaten Some stem ginger syrup if you have any
Preheat the oven to 160 c. Put oatmeal, flour, sugar, salt and ground ginger in a bowl. Rub in the fat. Add the treacle, golden syrup and egg. Mix well. This will make a quite dense mix. Place in a lined, small roasting tin. Bake for 1 to 1 1/2 hours, until it springs back when touched. Cool in the tin. When cool, prick the cake all over with a toothpick or similar and drizzle over some of the ginger syrup, helps to make it more gingery and keep it moist for longer.
This cake actually gets better with age, more dense and flavourful....good warm straight from the oven too though of course, maybe with some stem ginger clotted cream/ice cream (just don’t tell the diet police!).
Claire Dodd is the executive chef for the Seasons Cafe, Deli and
Catering company. With a diverse culinary background of
some 20 years, Claire’s enthusiasm for food is infectious.