4 ozs (110g) Butter
4 ozs (110g) Chelsea White Sugar
1/2 cup Milk
3/4 of a Ib (340g) Plain Flour (sifted)
1 cup Chelsea Treacle
1 1/4 tsp Baking Soda
1 tsp Ground Ginger
1/4 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Ground Cloves

Preheat oven to 325°F. (160°C or Gas mark 4).
Grease and flour 13 x 8 inch (33 x 20cm), or similar tin.
Beat butter and sugar to a soft cream.
Stir in treacle and milk.
Sift flour with ginger, cinnamon, cloves, salt and baking soda.
Stir flour mixture carefully into other ingredients. Pour into prepared tin.
Bake at 325°F. (160°C) for about 45 minutes, or until cake tester inserted in centre, comes out clean.
Cool on rack 10 minutes.
Then remove from tin.

Chelsea Classic Treacle tin recipe.