100g Trex, plus a little extra, for greasing
100g Light muscovado sugar
100g Golden syrup
1 Large egg
4 tbsp Milk
100g Self-raising flour
¼ tsp Salt
2 tsp Ground cinnamon
2 tsp Ground ginger
100g Fine or medium oatmeal
Preheat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Lightly grease a 18cm (7in) square cake tin with a little Trex, then line the base with a square of greaseproof paper. Lightly grease the paper.
Melt the Trex, muscovado sugar and golden syrup in a saucepan. Remove from the heat and set aside to cool for a few minutes.
Beat together the egg and milk.
Sift the flour, salt, cinnamon and ginger into a mixing bowl, then stir in the oatmeal. Make a well in the middle, then stir in the melted mixture and the beaten egg and milk. Mix well until all the ingredients are thoroughly combined.
Turn into the prepared tin. Transfer to the oven and bake for 50-55 minutes. Cool on a wire rack, then turn out and store in an airtight tin.
Bake time: 55 mins
To make traditional Yorkshire Parkin, leave out the syrup for a more dry, biscuit like recipe.