This northern recipe for Parkin is the perfect November treat. A delicious gingerbread sponge cake made with black treacle and oatmeal
1 large egg
60g full fat milk
200g golden syrup
85g black treacle
85g light brown sugar
250g self raising flour
15g ground ginger
Pre heat oven to 160C and line baking tin with baking parchment.
Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved.
Remove from the heat.
Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 1 hr until the cake feels firm and a little crusty on top.
Cool in the tin then wrap in more parchment and tin foil, the longer you leave it the stickier and better it will taste.