Harcake

Set the oven at 350 deg F or 177 deg C. Grease and baseline a deep 10 x 8 inch baking tin. Rub the butter into oatmeal with fingertips, then add syrup and ginger and combine well. add the egg and sufficient ale to make a thick, smooth batter. Pour into the prepared tin and cook 1 to 11/2 hours, until firm and springy, covering the top with foil if it browns too quickly. Cool in tin for 5 mins, then turn out onto wire rack. When completely cold, cut into squares and store in air-tight tin. This is an old Lancashire recipe. The ginger cake was traditionally eaten at Hallowe'en, when the departed souls are remembered.