Parkin a Yorkshire Speciality

My family originated in South Yorkshire, so I have an enduring love of Yorkshire puddings, tea cakes and Parkin. Parkin is Yorkshires answer to gingerbread. I am not talking about those hard biscuit men but of a delicious moist cake that can be eaten with a slathering of butter! When Parkin is made it must be left for a few days to become moist. This may seem counter-intuitive but the honey, treacle and golden syrup and brown sugar will attract water molecules making the cake more moist as time goes on. the cake will keep for about 3 weeks in a tin.... I dare say if you make it it wont last that long!

Ingredients;

200g of oats (quick oats are best)

200g Self raising flour

2 teaspoons Ginger

1 teaspoon Mixed Spice

1 teaspoon Cinnamon

200g of butter

100g Brown sugar

50g of Golden Syrup

100g of Honey

150g treacle

100ml of milk

2 eggs beaten

Method:

1. Preheat oven to 180⁰C .

2. Put all dry ingredients in a bowl

3. Heat the butter, syrups honey and butter until all is melted

4. Add the heated ingredients to the dry ones and then add the beaten egg and milk

5. Mix well and place in baking tray

6. Cook in oven for 30 minutes or until an inserted skewer comes out clean

7. Allow to cool in tin and then place in a container for 3 days before eating with a cup of tea.