Sticky Parkin is best kept in a tin for about a week before eating to allow it to become really moist.
8oz flour 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.
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