Traditional Parkin

1. beat the egg and milk together with a fork and put to one side.

2. Add the syrup, treacle, margarine, sugar and icing sugar to a pan and gently heat until all the ingredients have melted, then remove from the heat.

3. In a large mixing bowl mix together the oatmeal, flour and ginger together.

4. Pour in the melted syrup mixture and mix well until all the ingredients have combined then add the egg and milk mixture and stir in thoroughly.

5. pour the cake batter into your prepared tin and bake in the oven for 50-60 minutes until the cake feels firm to touch and is a little crusty on the top.

6. Cool in the tin then wrap in parchment paper and foil for at least 24 hours before serving.

7. This Parkin is best kept for at least 48 hours before eating if you can and is becomes softer and stickier the longer you leave it. This parkin will keep for up to 2 weeks in an airtight container.

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