For the pastry
300g Plain flour
150g Butter or margarine
3-4 tbsp cold water
200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
50g Black treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger
Heat oven to 160C
To make the pastry, place the flour and butter into a mixing bowl, using your fingertips rub the butter into the flour to create a crumble mixture.
Add the cold water and stir together until it forms a soft ball of dough.
Rest the dough in the fridge for 30 minutes, then roll out into a circle to line a pastry case.
Put the lined pastry case into the fridge and rest again while you make the filingFilling:
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.