- 225g Self Raising Flour (Sieved)
- 50g Cocoa Powder (Sieved)
- 175g Oatmeal
- 100g Dark Chocolate (Guittard semi sweet baking chips)
- 200ml Milk (Full Fat)
- 12g Ginger Powder
- 55g Butter (Yorkshire)
- 110g Soft Brown Sugar
- 110ml Golden Syrup
- 1 Medium Egg
- 1 Teaspoon Bicarbonate of Soda
- 1/2 Teaspoon Ground Cinnamon
Preheat oven to 300F / Gas Mark 2
Grease and line a 23cm / 9" deep loaf tin
Sieve all the dry ingredients together into a bowl.
Melt the butter, sugar and syrup in a large pan.
Stir in the milk and egg, and then add the oatmeal and the remaining dry ingredients including the chocolate chips. Mix well.
Pour into the lined loaf tin and bake for 1 - 1.5hrs or until a skewer inserted into the centre of the cake comes out clean.
Cool and cut into squares
Cool and cut into squares I know its tempting, but don’t eat the parkin on the same day you’ve made it. It needs to be kept in an airtight box or tin for at least three days.To allow for the flavours and stickiness to develop.