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Yorkshire Parkin is eaten on Bonfire Night. As it improves with keeping, remember to make it well in advance and to never even attempt to cut it for at least a couple of days as it is far too sticky.

    350g medium oatmeal
    170g plain flour
    Pinch salt
    30g (1 tbsp) sugar
    Large pinch ground ginger
    Large pinch ground nutmeg
    Large pinch ground mace
    225g black treacle
    115g butter
    75ml mik
    1 tsp bicarbonate of soda
    30g flaked almonds (optional)

Method

Mix the oatmeal, flour, salt, sugar and spices in a bowl. Gently warm the treacle with the butter without allowing it to get hot. In a separate pan, heat the milk to blood temperature and add the soda.

Pour both liquids into the oatmeal mixture and stir well. Grease and line a roasting tin with greaseproof paper and pour in the mixture.

Bake in a preheated oven (180C/350F) for about 40 minutes or until the parkin is firm to the touch. If you like, scatter the almonds over the top after it has cooked for 15 minutes.

TRY The Star at Harome's recipe for Baked Ginger Parkin with Rhubarb Ice Cream