Parkin

Serves: makes 16 good-size pieces

Prep Time: 20 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 50 mins

8 oz - butter

4 oz - Demerara (turbinado) sugar

2 oz - black treacle/molasses

7 oz - self-raising flour (self rising flour)

7 oz - golden syrup (corn syrup)

5 oz - medium oatmeal

1 teaspoon - baking powder

4 teaspoons - ground ginger

2 teaspoons - ground nutmeg

1 teaspoon - mixed spice

2 large - eggs

2 tablespoons - milk

In a large heavy-based saucepan over a gentle heat, melt together the butter, sugar, treacle and golden syrup. Do not allow the mixture to boil, you just need to melt them to combine them.
In a large mixing bowl stir together all the dry ingredients (oatmeal, baking powder, ginger, nutmeg and mixed spice). Gradually stir in the melted butter mixture and mix thoroughly to coat all the dry ingredients.
Slowly beat in the eggs a few tablespoons at a time, then add the milk and again stir well.
Grease an 8" x 8" (20cm x 20cm) square cake tin and pour in the mixture. Cook in a preheated cool oven (Mk 1 - 275ºF - 140ºC) for 1½ hours until firm and set and a dark golden brown.
Remove the parkin from the oven and leave to cool in the tin. Parkin is better for a little "ageing" so, once cool, cut into squares about 2" (5cm) across and store it in an airtight container for a minimum of 3 days (if you can resist the temptation to eat it). You can comfortably leave it up to a week before eating as the flavours really develop and the mixture softens, becoming moist and sticky. The Parkin will keep up to two weeks in an airtight container.