Yorkshire Parkin Cake

Preheat the oven to 160°C fan (180°C conventional). Grease and line a 20 cm square baking tin with baking parchment.

Weigh out the oatmeal, plain flour, ground ginger, mixed spice, bicarbonate of soda, and fine sea salt into a large bowl and whisk together to combine.

Combine the butter, black treacle, golden syrup, and muscovado sugar in a medium saucepan over low heat, stirring until the butter is fully melted and the sugar has dissolved — do not allow it to boil. Remove from the heat and cool for 5 minutes.

Pour the treacle mixture into the dry ingredients and stir until just combined, then add the beaten egg and milk and mix to a smooth, thick batter.

Pour the batter into the prepared tin and bake for 45–50 minutes, until the top is firm and set, a skewer inserted into the centre comes out with just a few moist crumbs, and the edges have begun to pull away from the tin.

Cool completely in the tin, then wrap tightly in baking parchment followed by foil.

Rest at room temperature for a minimum of 3 days, ideally 5–7 days, before cutting — the parkin will transform from crumbly and firm to dense, sticky, and fudgy as the oats absorb moisture.