Sticky Parkin is best kept in a tin for about a week before eating to allow it to become really moist.
2 level teaspoons baking powder
2 level teaspoons ground ginger
1 level teaspoon ground cinnamon
8oz medium oatmeal
6oz black treacle
4oz hard margarine
6oz soft brown sugar
1 egg beaten
1/4 pint milk
Set oven to 350F or Mark 4. Grease and line a 9 inch square cake tin or equivalent. Sieve the flour, baking powder, ginger, and cinnamon into a bowl and stir in the oatmeal. Put the treacle, margarine and sugar into a pan over a low heat and stir occasionally until the margarine has melted. Make a well in the centre of the dry ingredients and gradually stir in the treacle mixture and then the egg and milk. Beat well until smooth. Pour into the tin and bake for about 1 hour until golden. Cool slightly in the tin and turn out onto a wire rack. Store in an airtight tin.
Kimberley Wilson & Simon Storer
owners and operators of The Camberley