This sticky cake was always served on Bonfire Night as well as other occasions.
It can be stored in a tin for about a week before eating to allow it to become really moist.
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
230g medium oatmeal
180g black treacle
180g brown sugar
1 egg, beaten
Set oven to 350ºF.
Grease and line with greaseproof paper, the base and sides of a 22cm square cake tin.
Sieve the flour, baking powder, ginger and cinnamon into a large bowl and stir in the oatmeal.
Put the treacle, margarine and brown sugar into a pan over a low heat and stir now and then until the margarine has just melted.
Make a well in the centre of the dry ingredients and gradually stir in the treacle mixture, egg and milk. Beat well until the mixture is smooth.
Pour into the tin and place in the oven for about one hour or until tested with a skewer.
Remove from the oven and allow to cool slightly before turning out on to a wire rack.
Once cool, store in an airtight tin.
Serve on its own or with butter.