110g, 3 and 1/2 ounces soft butter
110g, 3and1/2 ounces of soft dark brown sugar.
55g , 2and1/4 ozs Black treacle
200g , 8oz golden syrup
225 g , 7 and 3/4 ozs oatmeal
110g ,3 and 1/2 ozs SR flour
2tsp ground ginger
1 tsp mixed spice
2 medium eggs, beaten
1 tbsp milk
Pinch of salt
Gas 1 /140 /120 fan
9″ Square tin

In a large pan, over a gentle heat, melt the butter, sugar, treacle and syrup. Don’t allow to boil. Remove from heat and allow to cool slightly.

In a large mixing bowl, sift all the dry ingredients.

Mix the beaten eggs with the milk.

Add the dry ingredients to the melted mixture in the pan and fold together.

Add the milk and eggs and mix.

Pour into the tins.

Bake for 1 and 1/2 to 2 hours.
Keep an eye on it as parkin can soon become dry and over baked.

Remove from oven, leave in tin for 20 minutes.

Tip onto a wire rack and leave to cool completely.

Store in an airtight tin, wrapped in greaseproof paper for at least 5 days before cutting it.
The longer you leave it, the stickier it becomes.