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Melt 50g/2oz butter, sugar, golden syrup and treacle over a gentle heat. Allow to cool slightly.
Sift the flour, baking powder, bicarbonate of soda and spices into a bowl. Stir in the oatmeal.
Beat the egg into the cooled syrups. Make a well in the centre of the flour then add the sugar mixture. Using a balloon whisk or electric whisk start beating the ingredients together, gradually adding the milk as you go. Leave the batter to rest for one hour.
Pre-heat a griddle, bake stone or a large, non stick frying pan over a medium high heat. Add a small knob of butter to prevent sticking.
Spoon a generous tablespoon of batter per oatcake onto the hot griddle. Cook for around 2-3 minutes before flipping over and cooking for a further 1½ - 2 minutes. Keep the oatcakes warm in a low oven.
To make the compote, place the berries in a saucepan with 75g/3oz sugar and 1 tablespoon water. Cook over a gentle heat until the berries begin to burst.
As the fruit approaches boiling point, stir in the arrowroot mixed with water and stir continuously until the compote has thickened. Add more sugar if desired.