- 225g Self raising flour (sieved)
- 50g Cocoa powder (seved)
- 175g Oatmeal
- 100g Dark chocolate (chopped)
- 200ml Milk (full fat)
- 12g Ginger powder
- 55g Butter (Yorkshire)
- 110g Soft brown sugar
- 110ml Black treacle
- 1 Medium egg
- 1 Teaspoon bicarbonate of soda
- 1/2 Teaspoon ground cinnamon
Preheat oven to 300F / Gas Mark 2, grease and line bottom and sideds of a 23cm / 9" deep loaf tin
Sieve all the dry ingredients together into a bowl.
Melt the butter, sugar and Black treacle together in a large pan.
Stir in the milk and egg, and then add the oatmeal and the remaining dry ingredients including the chocolate. 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 place in an airtight box.
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 then cut it into squares.
If you would like to know more about the history of parkin, see my blog post here