Step 1

Preheat the oven to 160C (140C fan). Mix the sugar, butter, golden syrup and black treacle in a pan over a medium heat until melted. Set aside to cool.

Step 2

Place the flour, oats, ginger and mixed spice in a large bowl and mix.

Step 3

Pour in the cooled syrup mixture and stir.

Step 4

Add the milk and beaten egg and mix until you have a thick batter.

Step 5

Pour the mixture into a well-greased 12 hole muffin tray.

Step 6

Bake for 30 minutes until gently risen and firm on top.

Step 7

When cool enough to remove from their tin, transfer to a wire rack and leave to cool completely.

Step 8

While they cool, make the frosting. In a bowl, whisk the cream cheese, cinnamon, treacle and 300g of the icing sugar together until smooth.

Step 9

Add the remaining icing sugar and beat again to give a thick frosting.

Step 10

Use a spoon or piping bag to spread the frosting on top of each muffin, then sprinkle with your chosen topping - I used fudge pieces and a little grated dark chocolate.

Step 11

Store any leftover cakes in an airtight tin to keep them fresh.