250g Unsalted Butter
150g Golden Syrup
150g Malt Extract
120g Soft Brown Sugar
80ml Evaporated milk
2Tbsp Ground ginger
300g Self Raising Flour
2 Eggs (1 whole + 1 yolk only)
Preheat oven: 160oc/140oc/gas mark 2
Line a deep square 24cm cake tin with grease-proof paper (base and sides)
Weigh the butter, syrup, malt extract, treacle, sugar, milk and ginger in a saucepan. Melt everything together on low heat until the sugar has thoroughly dissolved. Remove from the heat and allow to cool slightly.
Weigh out the flour, oatmeal and Nuttimalt into a bowl, mix and then tip into the saucepan that contains the syrup. Stir thoroughly to combine until there are no lumps. Add the egg and egg yolk and mix again to create a thick batter.
Pour the batter into the lined cake tin; smoothing out to the edges. Place the cake into the oven on the lowest rack and bake for 50-55 minutes or until the sponge is firm to touch. Rotate the tin halfway through the cooking time to ensure an even bake.
Allow to cool in the tin until cold then; wrap in parchment and tin foil.
You can enjoy it on the same day if you wish, but I found it's best to wait until the next day as it will get stickier over time.