Makes 16-20
INGREDIENTS
300ml/1/2 pint/1/1/4 cups milk
225g/8oz/3/4 cup golden syrup
225g/8oz/3/4 cup black treacle
115g/4oz/1/2 cup butter or margarine, chopped
50g/2oz/1/3 cup dark brown sugar
450g/1lb/4 cups plain flour
2.5m/1/2 tsp bicarbonate of soda
6.25ml/1/1/4 tsp ground ginger
350g/12oz/4 cups medium oatmeal
1 egg, beaten
icing sugar for dusting

Parkin Squares

Preheat the oven to 180°C/350°F/ Gas 4. Grease and line the base of a 20cm/8in square cake tin. Gently heat together the milk, syrup,

treacle, butter or margarine and sugar, stirring until smooth; do not boil.

Stir together the flour, bicarbonate of soda, ginger and oatmeal. Make a well in the centre, pour in the egg, then slowly pour in the warmed

mixture, stirring to make a smooth batter.

Pour the batter into the tin and bake for about 45 minutes, until firm to the touch. Cool slightly in the tin, then cool completely on a wire rack.

Cut into squares and dust with icing sugar.