Step 2

Pour into the prepared tin and bake for 50 minutes to 1 hour until the top feels firm and slightly crusty.

Step 3

Cool in the tin. Wrap in parchment and foil and keep for at least 3 days before eating — it becomes softer and stickier the longer you leave it, up to 2 weeks.

Step 4

Gently melt the golden syrup, treacle, brown sugar and butter together in a large pan until the sugar dissolves. Remove from heat.

Step 5

Mix together the oatmeal, flour and ginger. Stir into the syrup mixture, then stir in the egg and milk mixture.