|Butter||2 Ounce (60 Gram)|
|Plain flour/Whole meal flour||1 Pound (500 Gram)|
|Medium oatmeal||4 Ounce (125 Milliliter)|
|Muscovado sugar/Moist dark brown sugar||2 Ounce (60 Gram)|
|Ground ginger||1 Teaspoon|
|Soda bicarbonate||3⁄4 Teaspoon|
|Golden syrup||1 Tablespoon|
|Egg/Buttermilk / soured milk||1 (For Mixing)|
Grease a small roasting-tin or a 20 cm/8 inch square tin and line the base.
Rub the butter into the flour and stir in the other dry ingredients, including the ginger and bicarbonate of soda.
In a small pan, melt the syrup and treacle slightly, then beat the egg into it.
Mix with the dry ingredients, adding buttermilk or soured milk to achieve a soft dropping consistency.
Turn into the prepared tin and bake at 180°C/350°F/Gas Mark 4.
It will take at least an hour and maybe up to 30 minutes longer, depending on your ingredients.