Preheat the oven to 160C and grease and line a 20cm (8") square tin
Heat the syrup, butter and sugar through in a pan until the sugar is melted.
Remove the sugar mixture from the heat and allow to cool for approx 5 mins.
Measure the flour, porridge and spices together in a large bowl,
When the sugar mixture has cooled enough to be just luke warm add a tbsp at a time until just combined.
Beat the eggs and the milk together and add to the flour/sugar mix
Add the mixture to the tin (it will be quite a runny mixture) and bake for approx 50 mins -1 hour (makes sure a tester/sterilised knitting needle comes out clean when inserted into the cake before removing from the oven)
The cake will keep in foil for 3-5 days (but I bet you eat it earlier!)