Ingredients

125g slightly salted butter, plus extra for greasing

150g porridge oats

125g plain flour

100g plain wholemeal flour

1 tsp bicarbonate of soda

2 tsp ground ginger

2 tsp ground mixed spice

175g black treacle

175g golden syrup

150ml milk

1 medium egg, beaten

Method

1. Preheat the oven to 160°c/gas mark 3. Grease and line the base and long sides of a 25 x 11cm loaf tin, or one with a capacity of 1.5 litres.

2. Place the oats in a food processor and lightly blend to form a coarse oatmeal texture. Tip into a large mixing bowl and add the flours, bicarbonate of soda and spices then mix together.

3. Cut the butter into pieces and heat gently in a saucepan with the treacle and syrup until the butter has melted (but not boiled). Remove from the heat and stir in the milk and then the egg.

4.Add to the dry ingredients in the bowl and stir until well mixed. Pour into the tin and spread into the corners.

5. Bake for 35-40 minutes (it did take about 45-50 in my old oven!) until well-risen and just firm to the touch. A skewer inserted into the centre should come out just about clean. Leave to cool in the tin.

6. Enjoy! Store in an airtight container. Parkin tastes just as good (if not better) even after a week or so, so you can always make it in advance.

The post Yorkshire Parkin appeared first on Hello! Hooray!.