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A November staple. Make ahead of time as it improves with keeping - after a few days it's wonderfully moist and sticky, and rich in flavour (but can start out a on the dry side).
Servings 0

Ingredients

  • 200 g margarine
  • 200 ml rice syrup
  • 85 ml molasses
  • 60 ml date syrup
  • 100 g oatmeal
  • 250 g self raising flour
  • 1 tbsp ground ginger
  • 4 tbsp non-dairy milk

Instructions

  • Heat the oven to 160C. Grease and line a 9-inch square baking tin with parchment paper.
  • Melt the syrups and margarine in a pan, remove from the heat and allow to cool.
  • Mix together the oatmeal, flour and ginger. Pour in the syrup mixture and stir to combine.
  • Stir through the milk before pouring the mixture into the baking tin.
  • Bake for 35-45 minutes. Cool in the tin and then wrap in foil and parchment. Leave for up to 2 weeks before eating.