A chunk of this warmly spiced parkin is pure comfort food. It makes a big sponge and keeps for ages so you can enjoy it for a few weeks if you store it right (wrapped in baking paper and foil).
- 200g unsalted butter
- 250g self-raising flour
- 100g oatmeal (we blitzed porridge oats in the blender)
- 80g soft brown sugar
- 80g black treacle
- 1 and ½ teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 1 large egg
- 5 tablespoons milk
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