Preheat the oven to 140°C / 280°F and grease and line a medium square baking tin.
In a pan place the syrup, treacle, sugar and butter and heat on low until the butter has completely melted, do not let the mixture boil. It helps to heat the syrup or treacle slightly to help it pour better.
In a separate large baking bowl, mix the flour, almonds, a pinch of salt, ground ginger and chopped porridge oats (or oatmeal) and mix until well combined.
Add the melted mixture from the pan to the dry ingredients and mix until fully incorporated.
Finally, add the whisked egg and the milk. You should have a dark, even cake batter.
Pour into your tin and bake for 1 hour. Check it is cooked through by sticking a skewer into the mix which should come out clean
Remove from the tin and leave to cool before slicing. Store in an airtight container.