Parkin is a big childhood thing for me. Its traditionally eaten at this time of the year and bonfire night isn't complete without it. people think it's just gingerbread but it's much more than that! I've given this my own twist with a yummy topping


YORKSHIRE PARKIN

4ozs butter - unsalted
3ozs golden syrup
5ozs black treacle
4ozs sugar - I use golden caster when i can find it
8ozs plain flour
8ozs medium oatmeal
pinch of salt
4 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp bicarbonate of soda
1 large free range egg
3 pieces of crystallised ginger
some brown lump sugar
Method

Pre-heat the oven to 150C or gas mark 1.

Melt the butter. Add the syrup, treacle and sugar and heat over a very low heat till the sugar begins to dissolve. Be careful not to get it too hot, keep it warm rather than hot, no bubbling allowed or you'll start turning the sugar to caramel which would spoilt the texture of the cake.

Put all the dry ingredients in a large mixing bowl. Make a well in the centre and gradually add the liquid sugar and butter from the saucepan & the beaten egg. Mix to a soft consistency, adding a little milk if you need to.Don't over work the mixture.

Pour into a greased flat tin, a brownie tin is good for this.

whizz the crystallised ginger and lump sugar until you have a rough crumb. Sprinkle this on top of the cake.

Bake for 1 hour then remove from oven. Cool in tin for about 45 mins then turn out onto a wire rack and cool further.

Parkin should always be cut into squares.