Recipe adapted from The Foody, this cake was the drier type of parkin.

110g (4oz) black treacle
110g (4oz) golden syrup
110g (4oz) unsalted butter
225g (8oz) plain flour
225g (8oz) medium porridge oats
110g 4oz sugar
1 teaspoon ground ginger
2 teaspoons crystallized ginger, finely chopped
1 teaspoon ground cinnamon (optional)
1 teaspoon bicarbonate of soda
Pinch Salt
1 egg, beaten

Pre-heat oven to 170°C/325°F/Gas 3. Line a 20cm/8" square baking tin with baking parchment.

Measure the black treacle, golden syrup and the unsalted butter into a large saucepan and heat gently until the butter has melted, or you can do this in the microwave if you prefer.

In a large bowl, mix together the flour, oats, sugar, ground ginger, crystallized ginger, cinnamon (if using), the bicarbonate of soda and a pinch of salt. Make a well in the centre and pour in the warm treacle mixture. Mix together using a spoon, add the beaten egg and mix thoroughly again.

Pour the mixture into the prepared tin and bake for between 45-60 minutes, or until a cake tester or knife comes out clean. Allow to cool in the tin for 15 minutes before removing and placing on a wire rack.

When the cake is cold, wrap in baking parchment and keep in an airtight container for at least 5 days before serving.