One of my Dad’s recipes, this one is made a bit less frequently than some of the others but is equally delicious.  It really does improve after a couple of days so is worth making ahead of time.

Ingredients:
325g Golden Syrup
150g Brown Muscovado Sugar
150g Butter
170g Self Raising Flour
120g Medium Oatmeal
3 Tablespoons Ground Ginger
2 Teaspoons Nutmeg
1 Teaspoon Mixed Spice
2 Eggs
25ml Milk

Method:

1. Grease and line 8-inch (20cm) square cake tin with baking paper and preheat oven to 140c / 275F / Gas Mark 1.
2. Melt golden syrup, muscovado sugar and butter in a pan over gentle heat.
3. In a bowl mix flour,medium oatmeal, ground ginger, nutmeg and mixed spice. Add contents of pan and mix well.
4. Beat eggs with milk then add to mixture and stir well.
5. Pour mixture into lined tin and bake for approx. 1.5 hours until firm in centre.
6. Cool then wrap in foil for 3 days to allow the Parkin become sticky and moist (if you can wait that long).