Otherby Wikibooks CookbookLancashire ParkinCook2 h 15 minTotal2 h 15 minKeep screen onSaveShareIngredients340 g (1 ½ cups / 12 oz) self-raising flour340 g (1 ½ cups / 12 oz) oatmeal220 g (1 cup or 8 oz) caster sugar1 tbsp powdered ginger1 tsp bicarbonate of soda (optional)440 g (2 cups / 16 oz / 1 lb) tin golden syrup (Tate & Lyle's brand preferred)220 g (1 cup / 8 oz) hard margarineStepsStep-by-step0 of 10 done1Preheat the oven to 150°C (300°F or gas mark 2).2Warm the tin of golden syrup in a bowl of hot water.3Mix together all the dry ingredients.4Empty the golden syrup into a saucepan, and warm it gently without boiling. You can balance the tin over the pan by using two chopsticks.5Melt the margarine into the syrup.6Use the margarine wrapper to grease a 12-inch square baking tray (an 11x13 inch pan will also work). Line the tin with baking paper.7Mix the hot syrup and fat into the dry ingredients. Stir thoroughly but quickly.8Spread the dough into the baking tray. Put it on the bottom shelf of the preheated oven, and bake for 2 hours.9Remove from oven, and turn the slab out from the tray onto a cooling grid. After an hour, cut into four, and store in a sealed tin for 48 hours to reach correct consistency. It can be eaten while warm, but it is better if it is stored at least overnight.10Cut into long strips, getting between 8 and 12 slices from each quarter.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
