135g soft brown sugar
135g black treacle (or molasses)
135g golden syrup (corn syrup)
200g rolled oats
200g plain flour
2.5 teaspoons of baking powder
3 teaspoons of ground ginger
Small pinch of salt
2 large eggs
2-3 tablespoons of milk
225g butter, softened
4 cups confectioner's sugar
3-5 tablespoons double (heavy) cream (or can use milk)
Matchmakers chocolates or Cadbury fingers or Flake
Line a 12 hole muffin tray with liners and preheat your oven to 150°C/gas 2/300°F.
In a saucepan, melt together the sugar, butter, treacle and syrup without boiling, then remove from the heat.
In a large bowl mix together the oats, flour, baking powder, ginger and salt, then pour in the warm liquids from the pan and mix gently to incorporate.
Add the eggs and milk and mix thoroughly. Spoon the batter into the muffin liners and bake for 30-45 minutes until the cakes is firm to the touch and cooked through.
For the icing:
Beat the butter with an electric whisk until light and fluffy. Add sifted confectioner's sugar and stir on low until incorporated. Add the cream and beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.
If a thinner frosting is desired, add additional cream 1 tablespoon at a time until desired consistency is reached. Add colour as desired.
Pipe a swirl on top of each cooled cake, and add chocolate fingers (Matchmakers) to represent the logs.
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