This classic dark brown ginger cake is made from oats. In the past, it was often served with a seasonal fruit compote. The proper stuff, like this, should be extra sticky.
Preheat the oven to 150°C (130°C fan, gas mark 2). Grease and line a 25cm square tin.
Mix all the dry ingredients together. Add the melted butter and treacle, then the milk and beaten egg. Stir well and pour into a lined tin.
Bake for about 1 hour 45 minutes, or until you insert a skewer into the cake and it comes out clean.
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