Bonfire night sticky treat
125g butter
175g black treacle
150ml milk
175g self-raising flour
175g medium oatmeal
125g muscovado sugar
2 level tsp ground ginger
1 medium egg, beaten
18cm (7in) square cake tin, lined with baking parchment
Place the butter, treacle and milk in a pan, and heat gently until butter has melted.
Add the flour, oatmeal, sugar and ginger, then beat in the egg.
Pour mixture into the lined tin and bake in the centre of a preheated oven at 160°C for 1 hour, or until the centre of the cake is just firm to the touch.
Remove cake from the oven and leave it to cool in the tin for 15-20 minutes, then transfer it to a wire rack to cool completely.
When the Parkin is cold, wrap it in clean baking parchment then foil, and keep it in a cool place for 3-4 days before eating.
