Servings:

makes 1 large cake

Level of difficulty:

Easy

Ingredients

225 butter
175g dark muscovado sugar
115g black treacle
110g golden syrup
450g plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
2 tsp mixed spice
1 teaspoon freshly grated nutmeg
350g medium oatmeal
3 eggs, beaten

Method

1. Preheat the oven to 180C/gas 4

2. Grease a large baking tin or roasting tin.

3. In a medium pan melt together the butter, sugar, treacle and golden syrup over a low heat, but don't allow to become hot

4. Stir together the dry ingredients in a large mixing bowl and gradually add the melted mixture. Stir in the eggs and mix thoroughly.

5. Bake in the prepared tin for 45 minutes-1 hour. Remove from the oven and leave to cool in the tin.

6. When cold, wrap in greaseproof paper and store in an airtight tin for at least 3 days before cutting. Parkin will keep well, stored in an airtight tin for up to 2 weeks.

This cake is best made a few days before eating, as it is rather hard and dry when freshly baked. It gradually softens and becomes wonderfully moist, soft and sticky when stored in an airtight tin