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Line the base of a 20cm square cake tin with a piece of baking parchment. Heat the oven to 160C/gas mark 6.
Mix together the self-raising flour, mixed spice, ground ginger and porridge oats. Stir in 80g of raisins.
Beat together one large egg and two tbsp of milk.
Put the golden syrup, black treacle, butter and soft brown sugar into a small saucepan and leave to melt over a moderate heat.
Stir into the flour mixture.
Now stir in the beaten egg and milk, making sure there are no lumps of flour, and pour into the lined baking tin.
Bake for 40 minutes until springy to the touch.
Carefully slice the skin and white pith from a couple of large blood oranges. Slice each orange thinly.
Cut the cake into nine pieces – it is quite a shallow cake – then place one piece on each plate, a few slices of oranges to the side and finally serve with a little crème fraîche or whipped cream.