A traditional wonderful, warm, rich tasting Ginger cake with Oats and a slight sticky and chewy texture. If you can resist, Its best left 2 or 3 days wrapped in grease-proof paper in a storage tin before eating. My mum used to make this as a treat in the autumn and winter months.
275g Plain Flour
200g Soft Brown Sugar
125g Poridge Oats
2 Heaped Tsp Ground Ginger
130g Salted Butter
200g Golden Syrup
75g Black Treacle
1 rounded Tsp Bicarbonate Soda
2 Tsp Malt Vinegar
Mix well the flour, sugar, oats and ginger in a bowl and leave a well in the middle
Melt the butter in a pan or a large bowl in a microwave (be careful not to burn the butter as its salted) and add the syrup and treacle until warmed through and runny, do not boil the mixture.
Pour the syrup mixture onto the dry ingredients in the bowl, add the Bicarbonate of soda in a heap, sprinkle the vinegar over the top and watch it fizz.
Warm the milk in the syrup pan or microwave bowl and add to the rest of the ingredients and gently stir it up well to make a runny batter.
Pour the batter into a greased and lined baking tray I use a 10"x8" as it fits perfect.
Bake in the middle of the oven at Gas 3, 170C for about an hour. If the batter starts to rise in the middle gently shake the tray to settle it down. Check and turn the tray half way through cooking to ensure even baking.
Cool the Parkin in the tray then cut into quarters, wrap and store for 2 or 3 days as this helps develop a shiny sticky top to it. Cut each quarter into 4 slices or larger if you wish.