Step 1
Preheat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Lightly grease a 18cm (7in) square cake tin with a little Trex, then line the base with a square of greaseproof paper. Lightly grease the paper.

Step 2
Melt the Trex, muscovado sugar and golden syrup in a saucepan. Remove from the heat and set aside to cool for a few minutes.

Step 3
Beat together the egg and milk.

Step 4
Sift the flour, salt, cinnamon and ginger into a mixing bowl, then stir in the oatmeal. Make a well in the middle, then stir in the melted mixture and the beaten egg and milk. Mix well until all the ingredients are thoroughly combined.

Step 5
Turn into the prepared tin. Transfer to the oven and bake for 50-55 minutes. Cool on a wire rack, then turn out and store in an airtight tin.