Source The English Kitchen
ServesOne Loaf, 10 slices
|1/2 cup||molasses||(or dark treacle)|
|8 oz||ground oats|
|1 t||baking soda|
|1 large||egg||lightly beaten|
|2/3 cup||whole milk|
|generous 1/2 cup||soft light brown sugar|
|1 t||ground ginger|
|1 t||ground cinnamon|
|1 t||mixed spice|
1. Pre-heat the oven to 170*C/340*F. Grease a large loaf tin, and then line it with some parchment paper.
2. Sift together the flour, spices, salt and soda. Whisk in the ground oats. Place the butter, treacle and molasses in a saucepan. heat until the butter melts and all are mixed well together. Remove from the heat and stir in the milk and the beaten egg. Pour this mixture over the dry mixture and mix briskly together. Pour into the prepared loaf tin.
3. Bake on the middle shelf of your oven for about 50 minutes, or until a knife inserted into the centre comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and remove the paper. It is said that this gets better tasting as the days go on, and it will keep quite well, tightly covered for up to a week. (If you can keep it around that long and it is doubtful that you will!)