Step 1

Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 22cm square shallow cake tin with baking paper.

Step 2

Put the stem ginger in a large pan. Add the butter, both sugars, syrup, cinnamon and ground ginger. Heat gently, stirring with a wooden spoon until the butter's melted and the sugar is just starting to dissolve.

Step 3

Off the heat, stir in the oats. Put in the tin and press lightly with the back of a spoon.

Step 4

Bake for 25-30 minutes. Mark into 25 squares while still warm, then leave in the tin until cold.