• 100 g melted butter
  • 125 g dark brown sugar
  • 150 g porridge oats
  • 100 g self raising flour
  • 1 tsp ground ginger
  • Pinch mixed spice
  • 1 lump sweet stem ginger grated
  • 25 g black treacle


  1. Melt together the butter and sugar.
  2. Blend the porridge oats until they resemble breadcrumbs.
  3. Mix the oats together with the rest of the dry ingredients
  4. Add the wet ingredients.
  5. Mix together well then pour into a greased/lined baking tray.
  6. Bake for 25 minutes at 160 degrees Celsius, 325 degrees Fahrenheit, Gas Mark 3.
  7. Remove from the oven, dust with sugar and ground ginger then allow to cool.
  8. Break up into small pieces, place them in a freezer bag and crush to a fine crumbly texture with a rolling pin.