PARKIN

This year I have prepared a Parkin for Christmas. A Parkin dates back to the 1700's and is a moist and dense dark brown ginger cake from Yorkshire made with oatmeal and sweetened with treacle . Once cooked and cooled the Parkin is sliced into squares then covered with cling wrap and placed in an airtight container for 5 days to allow it to mature . It is a flavousome , moist ,sticky ginger cake . Preheat your oven to 180 deg C. Grease and line a slice tray . Using a wooden spoon blend together 200gm of self raising flour , 200gm of oatmeal ,200gm of soft brown sugar , 200gm of treacle in a large bowl with 100gm of melted butter / marg, 2 lightly beaten eggs , 10 tbs of milk and finally 1 tbs of ground ginger . mix to combine . Pour the batter into the prepared slice pan , level and ake in the preheated oven or 45 minutes or until a skewer inserted comes out clean . Allow to cool completely in the pan and then slice into squares , wrap in cling wrap and then place in an airtight container for 5 days to allow the parkin to mature into a moist , sticky ginger cake . Parkin can also be frozen , but I would allow it time to mature before freezing .