18 oz (510g) self raising flour
1 1/2 lb (680g) golden syrup
16 oz (454g) medium oatmeal
14 oz (397g) butter or margarine
14 oz (397g) brown sugar
1/2 pt (284ml) milk
6 tsp ground ginger
Pre-heat oven to 130°C (fan assisted); gas mark 3.
Place flour, oatmeal, brown sugar and ginger, in a large bowl.
Melt syrup and butter with the milk in a pan.
Pour melted ingredients in with the dry ingredients and mix together.
Beat in the eggs and again mix well.
Grease a baking tin and line with greaseproof before pouring in the mixture.
Bake for 1hr 15 mins.
Leave to cool before enjoying this traditional and hearty cake.
– Note that you do need Oatmeal not Porridge oats. All about oats
– If you grease the tin and then line it with greased Greaseproof paper it will come out with the paper stuck to it so you can peel it off. Much better than scraping it out of the pan as it is very sticky
– I always add some Black Treacle instead of some of the Golden Syrup which is traditional in this part of Yorkshire
– Traditionally made in a (scrubbed) roasting tin.