Pirate's Gingerbread

• 14 cup butter (can use low-fat, the original recipe does but it tastes better with butter) or 14 cup margarine (can use low-fat, the original recipe does but it tastes better with butter)
• 2 tablespoons marmalade
• 12 cup golden syrup
• 12 cup molasses
• 14 cup brown sugar
• 2 tablespoons rum (I like Morgan's Spiced)
• 12 cup skim milk
• 34 cup wholewheat flour
• 34 cup self-raising flour
• 1 teaspoon ground ginger
• 1 teaspoon mixed spice
• 14 teaspoon bicarbonate of soda
• 12 cup porridge oats
• 1 large egg

1. Put the butter, marmalade, syrup, molasses, sugar and rum in a large saucepan and heat until bubbling, stirring well.
2. Simmer gently until sugar has dissolved, then remove from the heat and stir in the milk.
3. Preheat the oven to 300 degrees.
4. Spray a 7 inch square baking tin with low fat cooking spray and line with non-stick parchment paper.
5. Put dry ingredients in a large bowl and stir to mix.
6. One the wet ingredients are cool, all in dry ingredients and egg and beat until smooth (don't overbeat!).
7. Pour into prepared tin.
8. Bake for 1 1/4- 1 1/2 hours until risen and firm (cover loosely with foil if it's browning too much), then cool in tin for 1/2 hour.
9. Turn out onto cooling rack to cool completely, then peel off baking paper, wrap in cling film and leave for at least a day to become really sticky.
10. Unwrap and enjoy!

butter, marmalade, golden syrup, molasses, brown sugar, rum, milk, wholewheat flour, flour, ground ginger, mixed spice, bicarbonate of soda, oats, egg

Taken from www.food.com/recipe/pirates-gingerbread-376516 (may not work)