YORKSHIRE PARKIN RECIPE

Steps:

• Heat the oven to 275°F/140°C/gas 1 Grease an 8" x 8"/ 20cm x 20cm square cake tin. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together. In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly. Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight con