Makes 5-6 slices. Recipe devised by Kate Morris and Sally Brown.
What to do:
You will need - workmat, scales, dessertspoon, teaspoon, tablespoon, pastry brush, small loaf tin (500g size) 2 mixing bowls, fork, spatula, baking tray, oven gloves (for adult use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Brush some oil inside the loaf tin and place it on to a baking tray. Ask a grown-up to preheat the oven to 160°C fan/180°C / Gas 4.
Put the flour in a clean bowl with the baking powder, sugar and spice. This is called the dry mixture.
Put the oats and milk together in a bowl and put to one side for 5–10 minutes so the oats soak up the milk and soften up to help make a really chewy cake! Add the oil and then the golden syrup into the oats and milk. (If you measure the oil first, the golden syrup will slide off the spoon more easily.) This is called the wet mixture.
Pour the dry mixture into the wet mixture and stir until all the ingredients are well mixed. It should be a sloppy mixture.
Pour the mixture into the prepared loaf tin using the spoon to get all the mixture out of the bowl. Place the tin on a baking tray. Ask a grown-up to put it in the oven for 25-30 minutes or until risen and golden. Leave to cool and serve it with a glass of milk.
You will need:
- 2 dessertspoons vegetable oil, plus some for greasing
- 50g plain flour
- 1 teaspoon baking powder
- 1 tablespoon dark soft brown sugar
- 1/2 teaspoon ground ginger
- 40g rolled oats
- 4 dessertspoons milk
- 5 dessertspoons golden syrup
Remember to ask a Grown-up for help.