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Ingredients

½ cup butter ⅔ cup packed dark brown sugar ½ cup golden syrup (such as Lyle's®) 1 tablespoon golden syrup (such as Lyle's®) ⅓ cup molasses 1 ½ cups self-rising flour ½ teaspoon baking soda 1 cup quick cooking oats 1 large egg ½ cup whole milk

Nutrition Info

207.8 calories carbohydrate: 35.4 g cholesterol: 27.6 mg fat: 6.8 g fiber: 0.8 g protein: 2.5 g saturatedFat: 4 g servingSize: - sodium: 249 mg sugar: 16.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch square baking pan and line with parchment paper.
Stir together butter, sugar, 1/2 cup plus 1 tablespoon golden syrup, and molasses in a saucepan and cook over low heat, stirring constantly, until butter is melted and mixture is smooth, 4 to 5 minutes. Remove from heat and let mixture cool 5 minutes.
Whisk flour, baking soda, and oats together in a large bowl. Stir in butter mixture. Add egg, then milk, and stir until well combined. Pour batter into prepared pan and spread evenly.
Bake until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Remove from oven and let cool completely in pan, about 1 1/2 hours.
Cover pan tightly with foil or plastic wrap, without letting it touch surface of cake, and let stand at room temperature for at least 1 day and up to 5. Cut into squares and serve.

16 squares

A British treat made of oats and molasses matures for several days for a delicious, gooey texture.