Sift the flour, baking soda and ginger together, then stir into the oats. Melt the butter, syrup, treacle and sugar together with the milk. Pour the hot liquid into the dry ingredients. Mix all up well, it should have the consistency of a stiff pouring batter.

Pour into a 200mm square tin that is lined with baking paper.

Bake at 170 °C for about an hour.

Allow to cool in its baking tin. Cut into cubes and store in an air tight container.

It's best if stored for at least 3 days before eating. (But the only way to keep it is to hide the tin!).

after: Complete Farmhouse Kitchen Cookbook.