A gingerbread in a class of its own, flavoured with heaps of ground ginger and given texture by oatmeal.
Preheat the oven to 180C/365F/Gas 4. Grease and line an oblong baking tin with greaseproof paper.
Mix together the oatmeal, plain flour, ground ginger, bicarbonate of soda and cream of tartar in a bowl.
Melt the butter over a low heat in a small saucepan, then add to the dry ingredients and mix well. Mix in the sugar and golden syrup until well combined.
Pour the mixture into the tin in a thin layer and press down lightly with the back of a wooden spoon. Bake for 30-40 minutes, or until golden-brown.
Allow to cool slightly, then mark into 3cm/1½in squares. Leave to cool before slicing into squares.
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As the final week of heats continues, six more cooks try to impress the judges.
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