This is my mum's recipe, and I'm assured it's very good indeed by my dad. Unfortunately, I can't stand ground ginger, so, it's out for me. Both Lancashire and Yorkshire have recipes for parkin, so I'm not telling you which side of the Pennines this came from.
- 225 g plain soft flour
- 225 g unrefined brown caster sugar
- 280 g black treacle
- 225 g oatmeal
- 1 tsp ground ginger
- 2 pinches salt
- 180 g unsalted butter
- 1 tsp bicarbonate of soda, level
- 1 tsp mixed spice, level
- 125 ml milk
- Set the oven to 180C, Gas 4. Grease and line a deep baking tray, about 20 x 25 cm 8-10 inches
- Sift the flour, salt, ginger and mixed spice together.
- Add the oatmeal and stir well.
- Melt the treacle, sugar and butter together until nice and runny.
- Dissolve the bicarbonate of soda in the milk.
- Pour the melted butter mixture into the dry ingredients and add the milk mixture too.
- Carefully stir together and pour into the prepared baking tray.
- Cook in the preheated oven until well risen and firm for about 45 minutes.
- Cool and cut into large squares.
- I like to serve this with either cup of strong tea or warm with syrup custard.
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