Ingredients

• 1 1/2 cups (200g) of rolled oats, old fashion, pulsed in food processor until fine ground
• 1 cup (250g) of flour, self raising - can substitute with all-purpose flour plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
• 3/4 cup (150g) of butter, unsalted
• 1/2 cup (150g) of simple syrup, or golden syrup
• 1/4 cup (85g) of blackstrap molasses (treacle)
• 3/4 cup (150g) of brown sugar
• 2 teaspoons of ground ginger
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of ground cloves
• 2 large eggs
• 2 tablespoons of milk

Instructions

1. Preheat Preheat your oven to 275°F (140°C). Grease and line an 8-inch square baking tin with parchment paper.

2. In a large mixing bowl, combine the oatmeal and self-raising flour. (or substitute with baking powder, salt and sodium bicarbonate) - set aside.

3. In a saucepan over low heat, melt the butter, golden syrup, black treacle, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, and ground cloves, stirring occasionally until smooth and well combined. Remove from heat and let it cool slightly.

4. Pour the cooled syrup mixture into the oatmeal and flour mixture. Stir until well combined.

5. Gradually add the beaten eggs, mixing well after each addition.

6. Stir in the milk to loosen the mixture slightly.

7. Pour the mixture into the prepared baking tin and smooth the top with a spatula.

8. Bake in the preheated oven for 50-60 minutes, or until the parkin is firm and a skewer inserted into the center comes out clean.

9. Remove the parkin from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

10. Once cooled, cut the parkin into squares or rectangles.