This Yorkshire speciality is a bit like ginger cake only better. It’s the addition of oatmeal that puts it in a league of its own, giving it a satisfying chewiness. It doesn’t take long to make and is handy for school bun days or picnics, preferably on a freezing cold day with a thermos of tea on the top of Whernside in the Dales.

8oz/225g pinhead oatmeal
8oz/225g plain flour
1 teaspoon ground ginger
1 teaspoon baking powder
8oz/225g soft dark brown sugar
8oz/225g golden syrup
8oz/225g butter
1/2 pint/275ml milk
1 egg


First of all melt the sugar, golden syrup, butter and milk over a gentle heat. In another bowl measure out the oatmeal, plain flour, ginger and baking powder. Then add the melted ingredients to the dry ingredients and mix thoroughly. Then add in the beaten egg and mix in well. Place in a lined baking tin (20cm x 30cm) and cook for approximately 40 minutes at 150° C. Test for readiness by inserting a skewer and if it comes out clean it’s done. Allow to cool in the tray and then cut up into pieces. It should keep well for at least a week in a cake tin.




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