About the bake
This classic dark brown ginger cake is made from oats. In the past, it was often served with a seasonal fruit compote. The proper stuff, like this, should be extra sticky.
Method
Step 1:
Preheat the oven to 150°C (130°C fan, gas mark 2). Grease and line a 25cm square tin.
Step 2:
Mix all the dry ingredients together. Add the melted butter and treacle, then the milk and beaten egg. Stir well and pour into a lined tin.
Step 3:
Bake for about 1 hour 45 minutes, or until you insert a skewer into the cake and it comes out clean.
Ingredients
- 450g Porridge oats
- 110g Allinson's Plain White Flour
- 225g Billington's Unrefined Golden Caster Sugar
- 1 tsp Ginger (ground)
- 1 tsp Baking powder
- 110g Butter (unsalted)
- 300g Black treacle
- 250ml Milk (whole)
- 1 Egg(s) (free range)
Recipe Reviews
This was easy to make I altered the recipe slightly and added 4 tablespoons of golden syrup I left it three days wrapped in grease proof paper it was wonderful sticky and delicious served with warm toffee sauce and ice cream
I made this exactly as the recipe. It wasn’t particularly sticky, but I admit we started eating it straight out of the oven. I’m sure if you followed directions as in the previous review it would become so. It was a very easy cake to make, and had a lovely flavour.
easy to make, i swap the porridge oats for medium oatmeal, and wrap it up for a few days before eating as the taste develops and it gets stickier and yummier.
Ingredients
- 450g Porridge oats
- 110g Allinson's Plain White Flour
- 225g Billington's Unrefined Golden Caster Sugar
- 1 tsp Ginger (ground)
- 1 tsp Baking powder
- 110g Butter (unsalted)
- 300g Black treacle
- 250ml Milk (whole)
- 1 Egg(s) (free range)