A sweet and warming pudding for a very cold day.
Line the base of a 20cm square cake tin with a piece of baking parchment. Heat the oven to 160C/gas mark 6.
Mix together 125g of self-raising flour, 1 level tsp of mixed spice, 2 tsp of ground ginger and 100g of porridge oats. Stir in 80g of raisins.
Beat together 1 large egg and 2 tbsp of milk.
Put 180g of golden syrup, 70g of black treacle, 125g of butter and 125g of soft brown sugar into a small saucepan and leave to melt over a moderate heat. Stir into the flour mixture.
Now stir in the beaten egg and milk, making sure there are no lumps of flour, and pour into the lined baking tin. Bake for 40 minutes until springy to the touch.
Carefully slice the skin and white pith from a couple of large blood oranges. Slice each orange thinly.
Cut the cake into 9 pieces – it is quite a shallow cake – then place 1 piece on each plate, a few slices of oranges to the side and finally serve with a little crème fraîche or whipped cream.
When you have added the last of the ingredients, the cake mixture will be more soft and runny than is usual. That is exactly as it should be for this recipe. Don’t be tempted to add any more flour.
If you leave the cake to go cold, you can wrap it in foil and keep it in an airtight container for up to a week.
Cut into squares or discs using a 7cm cookie cutter.
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