Manx Parkin

Method

Preheat the oven to 160°C and line a 20cm square tin with baking parchment. Warm the butter, treacle and golden syrup together in a saucepan until melted, then remove from heat and allow to cool slightly. In a large bowl, combine the oatmeal, flour, sugar, ginger, cinnamon and salt. Beat the egg and stir it into the cooled treacle mixture, then pour the wet ingredients into the dry mixture and stir thoroughly until well combined. Pour into the prepared tin and bake for 35-40 minutes until the top is firm but the cake remains slightly sticky beneath. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack. Parkin is traditionally left for a day or two before cutting to allow it to mature and become more fudgy.