Yummy Parkin - British Gingerbread / Cake

• 100 g black treacle
• 75 g golden syrup
• 150 g butter
• 100 g soft brown sugar
• 175 g plain flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 12 teaspoon nutmeg, grated
• 275 g medium oatmeal
• 1 large egg
• 150 ml full-fat milk
• 1 teaspoon bicarbonate of soda

1. Preheat the oven to 180C/ Gas 4.
2. Line a deep 20cm square cake tin with nonstick baking paper.
3. Put the black treacle, golden syrup, butter and sugar in a pan and heat gently, stirring, until the butter and sugar have dissolved.
4. Set aside until lukewarm.
5. Sift the flour, ginger, cinnamon and nutmeg into a bowl.
6. Stir in the oatmeal.
7. Lightly beat the egg and milk with a fork, add bicarbonate of soda and stir into the flour mixture, along with the butter and treacle until evenly mixed dont overbeat.
8. Turn into the tin and bake for about 50 minutes, or until firm when lightly pressed in the middle.
9. Leave for 10 minutes, then turn out and cool on a rack.
10. Keep in an airtight container for two days before eating (to make sure it's good & sticky!
11. ).

black treacle, golden syrup, butter, brown sugar, flour, ground ginger, ground cinnamon, nutmeg, oatmeal, egg, milk, bicarbonate of soda

Taken from www.food.com/recipe/yummy-parkin-british-gingerbread-cake-325446 (may not work)