- 150g butter
- 150g black treacle
- 300g golden syrup
- 150g dark brown muscovado sugar
- 4 balls stem ginger, finely chopped
- 2 tbsp syrup from the jar
- 300g self raising flour
- 1/2 tsp mixed spice
- 1 1/2 tsp bicarbonate of soda
- 100g rolled oats
- 2 medium eggs, beaten
1 Pre-heat the oven to 130°C / fan 150°C / gas mark 2. Grease and line a 20cm x 30cm cake tin with baking parchment. Heat the butter in a saucepan and add the black treacle, golden syrup, stem ginger, syrup and sugar. Heat gently until it has all melted together. Remove from the heat and cool slightly.
2 Sieve the flour with the ginger, mixed spice and bicarbonate of soda into a bowl and stir in the rolled oats. Make a well in the centre and pour over the syrup mixture and stir in well .
3 Add the eggs and stir until it is a thick, batter like consistency.
4 Pour into the prepared tin and cook for 1 – 1¼ hours until just firm to touch. Leave to cool in the tin before turning out to cool completely.
5 Cut into pieces and serve with a hot mulled apple drink.
Make your Parkin up to two weeks ahead of time, as it will become softer and stickier.