Instructions

Preheat the oven to 160 °C and butter a 20 cm square tin, lining the base with baking paper.
Gently melt the butter, treacle, golden syrup and brown sugar in a saucepan over low heat.
In a bowl, mix the flour, oats, bicarbonate of soda, ginger, cinnamon and salt.
Beat the egg with the milk, then pour it over the dry mixture with the warm syrup and stir until smooth.
Pour into the tin and bake for 60 minutes, until a skewer comes out clean.
Leave to cool in the tin, then store for 3 to 5 days in an airtight box before cutting.

Gluten-free version. Replace the flour with rice flour and check that the oats are certified gluten-free.

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