Ingredients
-
1 tsp bicarbonate of soda
-
140ml milk
-
200g sugar
-
200g golden syrup
-
255g flour
-
2 tsp ground ginger heaped
-
85g black treacle
-
85g soft margarine mixed with 55 g lard (or 140 g butter, if you prefer)
-
100g porridge oats
-
10ml vinegar
Method
- Mix the flour, sugar, oats and ginger in a bowl and make a well in the middle.
- Melt the fats together in a pan. Before they get hot, add the syrup and treacle. Melt a little but do not boil.
- Pour this mixture into dry ingredients in bowl. Drop bicarbonate of soda into the centre, sprinkle on the vinegar and watch it fizz (this is the exciting bit).
- Put the milk into the syrup pan, warm a little to clean syrup from pan and empty into bowl.
- Now stir it well, when mixed it should pour like a batter mixture (it actually looks awful but it tastes really nice)
- Pour into a large greased and floured roasting tin.
- Bake at 180C/350F/gas mark 4 slightly above the middle of the oven for one hour. Check after first 15-20 mins to see if middle has risen too far and if so give it a shake!
- Allow to cool in tin, cut into squares. Eat.
Handy Hint
You're supposed to cut into a couple of large slabs, wrap in greaseproof paper and leave in an airtight tin for a week or so until it goes chewy. This never happens: half of it is eaten warm from the tin (watch your fingers on the knife) and the other half within two days.
Additional Information
-
cake
-
Autumn
-
Bonfire
-
Halloween
-
Cake/Dessert
-
Vegetarian
-
Nut Free
-
Egg Free
Avg. user rating:
5/5
Your comments
If you would like to add a comment, please log in.