Yorkshire Parkin

• 8 ounces molasses (not blackstrap)
• 8 ounces dark brown sugar
• 8 ounces Butter/Shortening/Lard
• 8 ounces Steel cut oatmeal (medium)
• 8 ounces Self-rising flour
• 2 eggs, beaten
• 2 teaspoons ground ginger
• 1/2 teaspoon Pumpkin pie spice

1. Preheat oven to 300 degrees Fahrenheit. Grease and line a roasting tin/8x8 brownie pan(s) or a disposable roasting tray. This mixture makes a lot!
2. Put flour, oatmeal and spices in a bowl, whisk lightly to combine.
3. Melt fat, sugar and molasses together in a pan. Don't let it boil.
4. Remove this from the heat, and pour it into the dry ingredients along with the beaten eggs and mix well. Don't overmix but make sure it's combined.
5. Bake for 45 minutes to 1 hour, or until a toothpick inserted in centre comes out clean.
6. Cool in tin on wire rack. Now this is IMPORTANT! It will feel overbaked and hard as it cools. But this is the key - you have to store the Parkin a week at least before cutting. Trust me, it softens and mellows, becoming squidgy and deeper in flavour. It's perfect for fall as it has all the right warming flavours.

molasses, brown sugar, butter, flour, eggs, ground ginger, pumpkin pie spice

Taken from food52.com/recipes/39187-yorkshire-parkin (may not work)