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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Dessert dish from British cuisine
Sara Björnsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
1011
kcal
Calories
12.5
g
Protein
44.5
g
Fat
142.3
g
Carbs
4.7
g
Fiber
Round out the meal.
