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When you cook this you’ll fill the house with the gorgeous warming aroma of treacle and spices.

It’s really easy to make and improved for being kept for a day or two wrapped in clingfilm before eating. Enjoy spread with butter or in a bowl with lashings of hot custard.

40g low fat spread (I used St Ivel Gold)

2tbs marmalade

100g golden syrup

100g black treacle

50g soft brown sugar

150ml skimmed milk

Low fat cooking spray

75g wholemeal flour

75g self–raising flour

2tsp ground ginger

2tsp ground mixed spice

c1/4tsp bicarbonate of soda

50g porridge oats

1 large egg

Method

Preheat the oven to 150°C, gas 2, 300°F. Spray a 20 x 11cms loaf tin with the low – calorie spray and line with non – stick baking parchment.

Put the low fat spread, marmalade, syrup, treacle and sugar into a large heavy – based saucepan and heat until bubbling, stirring well.

Simmer gently for a few minutes until the sugar has completely dissolved. Remove from the heat and cool, then stir in the milk.

Put the flours, spices, bicarbonate of soda and the oats into a large bowl and stir well to mix.

When the mixture in the saucepan is cold, add the dry ingredients and the egg and beat until smooth.

Pour this mixture into the prepared tin and bake for 1 ¼ – 1 ½ hours until the cake has risen and is firm to the touch.

Cool in the tin for ½ hour, then turn out onto a wire rack and leave to cool completely. Peel off the baking parchment, wrap the cake in clingfilm and leave for at least a day so that it becomes nice and sticky.