Yorkshire Parkin Recipe

• 8 oz/220g soft butter
• 4 oz/110g soft, dark brown sugar
• 2oz / 55g black treacle/molasses
• 7oz / 200g golden syrup/ corn syrup
• 5oz/ 120g medium oatmeal
• 7 oz/ 200g self raising flour
• 1 tsp baking powder
• 4 tsp ground ginger
• 2 tsp nutmeg
• 1 tsp mixed spice
• 2 large eggs, beaten
• 2 tbsp milk

1. Heat the oven to 275u0b0F/140u0b0C/gas 1
2. Grease an 8" x 8"/ 20cm x 20cm square cake tin.
3. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.
4. In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly.
5. Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well.
6. Pour the mixture into the prepared tin and cook for 11/2 hours until firm and set and a dark golden brown.
7. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight con

butter, black treaclemolasses, golden syrup, oatmeal, flour, baking powder, ground ginger, nutmeg, mixed spice, eggs, milk

Taken from www.epicurious.com/recipes/member/views/yorkshire-parkin-recipe-51496661 (may not work)