This is a recipe which uses one of the staples of traditional Scottish diet, oatmeal. However, unlike some recipes this uses the texture of the oatmeal to add some piquant flavour to a sweet recipe.
2 ounces butter
2 tablespoons black treacle (molasses)
1 teaspoon of ground ginger
1 large egg
1 level teaspoon bicarbonate of soda
6 ounces flour
2 ounces oatmeal
2 ounces soft brown sugar (light brown sugar)
1 teaspoon mixed spices
3 tablespoons milk
Note: In Britain a tablespoon holds 17.7 ml whilst in the United States, a tablespoon holds 14.2 ml so you may have to make some adjustments to the above quantities (which are in BRITISH measures).
Line a seven inch square baking tin with greaseproof paper which has been well buttered. Melt the butter, sugar and treacle in a saucepan over a gentle heat. Sieve the flour and bicarbonate of soda into a bowl. Add the oatmeal and spices. Add the melted butter and treacle mixture, a well beaten egg and the milk to the bowl, stirring well until completely blended. Pour into the baking tin and bake in a pre-heated oven at 350F/190C/Gas Mark 4 for about 45 minutes. Allow the cake to cool for ten minutes before turning out onto a wire rack.
"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."
("The Little Prince" by Antoine de Saint-Exupery)
"The soul would have no rainbow, if the eye had no tears."
(Native American Proverb)