- A little butter, for greasing
- 150g self-raising flour
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 150g medium oatmeal
- 225g dark or light muscovado sugar
- 150g butter
- 100g black treacle
- 50g golden syrup
- 2 large eggs, beaten
- 150ml milk
- Position an oven shelf towards the centre of the oven, then preheat to 160°C, fan oven 140°C, Gas 3. Lightly grease the Lakeland Brownie Tin with a little butter and line with baking paper.
- Sift the flour, salt and spices into a mixing bowl, then stir in the oatmeal and sugar.
- Put the butter, treacle and syrup into a saucepan and heat gently to melt, stirring often. It’s a good idea to remove from the heat before fully melted, so that the mixture doesn’t become too hot. Set aside to cool for 2-3 minutes, stirring occasionally until smooth. Pour into the dry ingredients with the beaten eggs and milk and mix with a wooden spoon until thoroughly combined.
- Pour the mixture into the prepared tin. Transfer to the oven and bake for 50 minutes. Cool on a wire rack, then remove from the tin. Cut into 10 pieces. If not eating straight away, store in an airtight tin, or freeze for up to 3 months.
Cook’s Tips: If you like, decorate the parkin with glacé icing made with 80g icing sugar mixed with a little water and drizzled over the cake.