Ingredients
* 225 g medium oatmeal
* 225 g plain flour
* 175 g soft dark brown sugar
* 115 g unsalted butter
* 175 g golden syrup
* 115 g black treacle
* 2 tsp ground ginger
* ½ tsp bicarbonate of soda
* 150 ml milk
* 1 medium egg
Method
* Preheat the oven to 150°C conventional / 130°C fan. Grease and line a 23 cm square baking tin.
* Mix the oatmeal, flour, dark brown sugar, ground ginger and bicarbonate of soda in a large bowl.
* Gently melt the butter, golden syrup and black treacle together in a saucepan. Do not let the mixture boil.
* Pour the melted mixture into the dry ingredients and stir well.
* Beat the egg with the milk, then gradually mix into the batter until everything is evenly combined.
* Pour into the prepared tin and bake for 1 hour to 1 hour 15 minutes, until set but still moist in the centre.
* Leave to cool completely in the tin. Store in an airtight container for 2–3 days before cutting into squares for the best sticky texture.