Traditional Lancashire Throddy (Historical Oatmeal Cake)

Mix oatmeal with a little plain flour, salt, and baking powder.

Rub in a small amount of fat (lard or butter).

Add enough water or milk to form a very thick, heavy batter.

Spread into a well-greased heavy frying pan in a thick layer.

Cook very slowly over low heat for 20-30 minutes on each side until firm and browned.

Cut into wedges and serve with butter or treacle.