Classic Yorkshire Parkin

Shopping list

• 200 g medium oatmeal

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• 100 g self-raising flour

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• 100 g plain flour

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• 1 tbsp ground ginger

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• 1 tsp mixed spice

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• 1 tsp bicarbonate of soda

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• 1 pinch salt

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• 150 g dark muscovado sugar

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• 150 g butter

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• 200 g black treacle

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• 50 g golden syrup

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• 1 Unit large egg

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• 100 ml milk

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Step by step

1. 1

   Preheat oven to 140C fan / 160C / 325F. Grease and line your tin.

2. 2

   Mix dry: oatmeal, both flours, ginger, mixed spice, bicarb, salt, sugar in a large bowl.

3. 3

   Melt: butter, treacle and golden syrup gently in a pan until smooth. Don't boil.

4. 4

   Pour the melted mix into the dry. Beat egg with milk, then stir in. You get a very wet, dark batter.

5. 5

   Pour into tin, level. Bake 60- 75 mins until firm, dark, and slightly cracked on top. It will still feel soft - it firms as it cools.

6. 6

   Cool in tin 10 mins, then turn out onto a wire rack to cool completely.

7. 7

   Wrap tightly and store 2-3 days before cutting for maximum stickiness.

8. 8

   To serve: Cut into squares and serve on a vintage plate with a strong, hot cuppa.