Parkin Recipe

I found this recipe by surfing the Web. I copied all the comments so the *I* in this recipe is not *me* it is the person who submitted the recipe to this amazing cyberspace.

I hope it is the recipe you wanted. I also hope you bookmark TKL. This IS an amazing site with so many nice folks.
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PARKIN

I was given the recipe by Sarah Murphy, a fellow Wiganer at this university - whether she got it from a book or not, I don't
know. It's all written down in my sorry scrawl anyway - so probably isn't 100% plagiarised anymore.

So: Parkin, possibly a bread, possibly a sweet, possibly a snack. It's a treacly, oaty cake which isn't very sweet, and can be
eaten with butter. At a push, it's a dessert - but it's the sort of thing that comes out at 5pm on Christmas Day when you don't
want a meal, but can't face starting the chocolates yet, either.

Ingredients

200g self-raising flour
200g fine/medium oatmeal
200g demerara (or other brown) sugar
[note: these don't have to be equal weights, mainly I use about a cupful of each - just making sure they're approximately
equal proportions]
2 teaspoons ground ginger
175g black treacle
100g butter
150ml milk
2 beaten eggs

and what to do with them

Grease a baking tin and line it with greaseproof paper
Mix the dry ingredients together
Blend the treacle, butter and milk, warming in a pan
Add the dry ingredients and the eggs, beating well
Bake for 50-55 min at 160oC on the middle shelf
Let stand

Notes:

Sometimes the greaseproof paper can appear to be baked into the cake - don't worry, it peels off My main problem is that I
don't beat the mixture well enough, so I don't get the fluffy, crumbly texture the school cooks used to get. My ex-girlfriend
(whose parkin was unsurpassed) used to leave it to stand for a month before serving. Strangely, it goes past the stale stage and
absorbs moisture from the air. Once, her great dane ate the whole lot because she hadn't put it out of his way. If you don't like
the treacle, try spreading butter on top.

I hope people like this,

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