Preheat oven to 325°F/160°C.

Grease an 8 x 8 x 2 inch (22 x 22 x 5 cm) square baking pan with butter and line with parchment paper.

To a small saucepan over low heat add the butter and sugar and heat until the butter is melted. Stir in the molasses and honey until the sugar is dissolved. Remove from the heat.

In a mixing bowl, combine the flour, oats, baking soda, baking powder, ginger, nutmeg and salt. Make sure the oats are coated well in the flour so they don't sink to the bottom of the cake. Add the molasses/honey/butter mix to the dry ingredients, stir or whisk until combined. Add the beaten egg, add the milk and stir until well mixed.

Pour the batter into the prepared baking pan. Bake in the center of the oven for 1 hour or until you see the sides of the cake start to come away from the pan and a toothpick comes out clean when inserted in the center. The time will also depend on your oven and the type of pan used. Metal pans bake faster than glass ones. If you find the cake rises then sinks a little in the center, this means you may have overworked the batter. Don't worry, it will still taste good.

If a toothpick comes out clean when inserted in the center, but the top still looks soft, turn off the oven and allow to bake for 5-10 minutes more, then check again.

After removing from the oven, allow the cake to cool in the pan for 10 minutes, then carefully lift out of the pan using the paper (this is a very soft cake and can crack and break). Transfer to a cooling rack to cool completely.

Wrap in parchment paper and store for 5 days before eating. This is the traditional waiting time, but you can also eat it after cooling.

The cake can be kept in a sealed container for up to 1 week