Ingredients

110g unsalted butter, plus extra to grease the Bundt

75g black treacle

200g golden syrup

100g muscovado sugar

110g self-raising flour

2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp sea salt flakes

1 tsp bicarbonate of soda

120g porridge oats

1 medium free-range egg, beaten

50ml milk

Method

1. Heat the oven to 150°C. Grease the Bundt tin with butter and lightly dust with flour.

2. Put the butter, treacle, golden syrup and sugar in a saucepan over a low heat, and cook until melted and combined.

3. Combine the flour, ginger, salt, bicarbonate of soda and oats in a mixing bowl. Pour in the buttery syrup, slowly stirring into the dry ingredients. When combined, add the milk and egg and stir until thoroughly combined.

4. Pour the batter into the skull Bundt tin and bake for around 30 min (60 mins for a single Bundt cake), until a skewer inserted in the middle comes out clean. Leave to cool for 15 minutes, then turn out and leave to cool.

5. Decorate as you wish - I used edible gold leaf.

6. It’s essential to leave this cake to mature for 1 week so the surface becomes tacky, sticky and absolutely scrummy.

   Serves 8