Autumn Parkin

225g (8oz) Plain Flour
225g (8oz) Medium Oatmeal
110g (4oz) Lard or Margarine
110g (4oz) Golden Syrup
110g (4oz) Black Treacle
110g 4oz Sugar
1 Egg, beaten
4 tsp Ground Ginger
1 tsp Ground Cinnamon (optional)
1 tsp Bicarbonate of Soda
Pinch Salt

Pre-heat oven to 170°C: 325°F: Gas 3.
Grease and line a square baking tin with buttered greaseproof paper.
Sieve the flour, bicarbonate of soda, ginger, salt and cinnamon (if used).
Add the oats and sugar, mix lightly.
Gently rub in the lard or margarine.
Stir in the beaten egg.
Gently warm the syrup and treacle, so that they can be easily poured.
Make a well in the centre of the mixture and add the syrup and treacle.
Mix thoroughly.
Pour the mixture into the prepared baking tin.
Bake for 45-60 minutes or until firm and cooked.
Allow to cool for at 15-20 minutes before removing from the tin.
Cut into squares, keep in an airtight tin for 24 hours before serving.

Baking Recipes

Autumn Parkin