Scarborough is on the East Coast of Yorkshire and is where my story Sweet Surrender
4 oz (110g) soft butter or lard
4 oz soft dark brown sugar
2oz black treacle (molasses for those over the water!)
7oz golden syrup (corn syrup)
8 oz medium oatmeal
4 oz plain flour
1 1/2 tsp baking powder
2 tsp ground ginger
2 medium eggs, beaten
1 tbsp milk
First, Preheat the oven to 275°/140°C then grease an 8″ x 8″ square cake tin. Now your preparation is done.In a large heavy-based saucepan over a low heat melt together the butter, sugar, treacle, golden syrup. Don’t let it get too hot or to boil, just melt everything together slowly.
Pour the mix into the tin and cook for around 90 minutes until firm and set. Do not over cook! If in doubt err on the side of caution and take out when the centre is still a little undercooked. Remove from the oven and leave to cool in the tin and then don’t open it for at least 3 days. Consume when dark and sticky and rich and don’t forget to cry out, “By ‘eck this is a good bit’o’cake, love!” as you eat it to get that true Yorkshire feel!