River Cottage

1. mix together the oatmeal, buckwheat flour, baking powder, salt and ginger.

2. place the molasses, agave nectar, honey and butter in a saucepan, and place over a low heat.

3. melt until it forms a runny caramel, then stir into the dry ingredients.

4. mix in the egg and the milk, one at a time, until well combined.

5. place in a lined baking try, and bake for about 1 1/2 hours at 150c.

cook's notes: this should bake until very firm, then ought to be left in a tin for a week to soften and get rather unctuous and tasty. otherwise, slice up and enjoy after 24 hours of rest - though this is pretty tough, it still tastes wonderful!