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6
Medium
By Richard Whittington and Martin Webb
Published 1995
This has all the ingredients that make a great British pudding: sticky treacle and golden syrup, eggs, butter and spice. Originally served cold as a cross between a biscuit and a cake, this version is more moist and served hot with either crème Anglaise or butterscotch sauce, or both.
Sieve the flour, salt, ginger, cinnamon, cloves, bicarbonate of soda and baking powder into a bowl. Add the oatmeal and reserve.
Put the sugar, butter, treacle and