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Parkin is a heavy, sticky and moist ginger cake made in Yorkshire and other northern parts of Britain. Traditionally making an appearance on Bonfire Night!

Serves 6-8

225g/8oz plain flour
1 tablespoon mixed spice
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda 450g/1lb oatmeal 175g/6oz black treacle
55g/2oz golden syrup 225g/8oz unsalted butter 175g/6oz brown sugar 2 free range medium eggs, beaten
150ml/5floz milk

Preheat the oven to 180C/Gas mark 4.

Sift together the flour, spices and bicarbonate. Next add the oatmeal. Set aside.
Place the treacle, golden syrup, butter, sugar into a saucepan and heat very gently until all the ingredients are mixed together and the butter has melted. Allow this to cool - then stir in the oatmeal mix. Next add the eggs, followed by the milk, into the mixture, beating until blended and smooth.

Turn into a well-greased tin, about 11 x 9 x 2 inches and bake at approximately 50 minutes. The cake should be firm to the touch.

Remove from tin and cool on a wire rack.