A typical traditional parkin eaten – in the area where I was born and raised – on Bonfire Night

5 oz unsalted butter
2½ oz treacle
2½ oz golden syrup
2 tbsp whole milk
4 oz soft dark brown sugar
½ lb plain flour
1 level tsp ground ginger
½ tsp ground cinnamon
½ lb ground oatmeal or porridge oats
1 large free-range egg
1 level teaspoon bicarbonate of soda dissolved in 2 tablespoons of warm milk

Preheat the oven to Gas Mark 2 or 150 degrees Celsius
Lightly oil a 2” deep baking tin (about 11” x 9”) line bottom and sides with greaseproof paper (do not use a loose bottomed tin as the mixture is runny)

Put the butter, treacle, golden syrup and milk into a saucepan over low heat, stir in the sugar. Continue stirring until the sugar has dissolved and the ingredients have fully blended, heat gently – do not boil

Sift the flour, ground ginger and cinnamon into a bowl. Add oatmeal or porridge oats and mix

Stir the blended syrup mixture and beaten egg into the dry ingredients. Dissolve the Bicarbonate of Soda in 2 tablespoons of warm milk (about blood heat – pleasant to the touch) and add to bowl, mix well

If consistency if too thick, add a little warmed milk –consistency should be like a thick batter and pour into the tin easily

Pour into baking tin and place immediately into the centre of a warm oven for between 75 and 90 minutes

When cool, cut into squares and store in an airtight tin. Keeps well – best kept for a couple of days before eating