"To make fine oatmeal, I simply place 75g or so of rolled oats in the blender and whiz them together until fine, then repeat until I have enough for the recipe. Alternatively, you can buy fine oatmeal from a health-food store.
You might prefer to replace the plain flour with strong bread flour, as it makes the crumb a little sturdier, less likely to crumble and easier to butter.
Makes one large cake
100g unsalted butter
250g soft dark brown or muscovado sugar
125g golden syrup
125g treacle
150ml dark ale or porter
2cm piece of peeled fresh ginger, finely grated
150g fine oatmeal
2 large eggs
250g plain flour
3 level tsp ground ginger
3 level tsp baking powder
Butter a 20cm square baking tin and line the base with non-stick baking parchment. In a saucepan, heat the butter, sugar, syrup and treacle until the mixture is warm and the butter melted. Remove from the heat, add the ale, fresh ginger and oatmeal, whisk together and leave in the saucepan to cool for 5 minutes.
Next beat in the eggs, one at a time. Sift the flour, ground ginger and baking powder together, then add to the saucepan and stir to combine. Spoon into the tin and leave while you heat the oven to 180C (160C fan-assisted). Bake for 50 minutes to an hour, or until a toothpick inserted comes out clean. Leave to cool, then top with ginger water icing."
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