Parkin

I'm not sure there is anything better than the smell of Parkin baking on a grey autumn day. It's the combination of treacle and ginger that make this traditional Scottish recipe so moreish.

It's even better if left for 1 week wrapped in foil before eating, and will last up to 2 weeks.

225g vegetable oil
225g treacle
2 eggs
225g demerara sugar
2/3 cup of milk
225g plain flour
225g fine/medium oatmeal
2 teaspoons baking powder
2 teaspoons ground ginger

Stir all ingredients until thoroughly mixed
Bake in a 12x7” tray at 170°C for around 1 hour and 15 mins