Parkin is great when eaten the same day but for best results it should be cooled, wrapped in foil and stored in an airtight container for at least 3 days before eating. The taste and texture will continue to improve with age and it is always best served with a lovely cup of hot tea.
The black treacle adds distinctive flavour and colour to the parkin but you can use extra golden syrup instead, if you prefer.
200g self-raising flour
150g rolled oats
1tbsp ground ginger
1tbsp mixed spice
200g brown sugar
200g golden syrup
80g black treacle
1tsp bicarbonate of soda
You can adjust the ginger content according to your taste. For an extra burst of flavour add a handful of chopped crystallised ginger.
- Preheat oven to 150°C. Grease and line a deep square or rectangular baking tin.
- Put the flour, oats and spices in a large bowl. Mix them together and make a well in the centre.
- Gently heat the sugar, butter, golden syrup and black treacle in a saucepan over low heat. Remove when just melted (don't let it boil at all) and pour into the well in the dry ingredients.
- Mix together then add the bicarb and stir.
- Gradually add the milk, stirring until it’s combined.
- Pour into prepared tin and bake for approximately 1 hour, until the centre is just cooked.
- Remove from oven and allow to the parkin to cool in the tin.