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Parkin needs a few days to mature so now is the perfect time to make it ready for Guy Fawkes’.

Ingredients

8 oz Dorset Cereals’ gingerbread porridge (or regular porridge oats)
1 tsp baking powder
1 tsp ground ginger (or 3 if using normal oats)
8 oz plain flour
8 oz brown sugar
8 oz black treacle (or half treacle if you like it a bit lighter)
4 oz butter
1 large free range egg
250 ml milk

Method

Grease and line a large tin (25 x 15 x 8 cm ) / 2 lb loaf tin
Sieve the flour, baking powder, and ginger together.
Add the porridge oats
Put the treacle, butter and sugar into a pan and melt slowly. Beat the egg with the milk.
Add the treacle mixture to the flour and beat well. Finally add the egg and milk.
Mix thoroughly and pour into tin.
Cook for 1/2hr at 170°c/325 F (gas mark 3) and then continue to cook 150°c/300 F (gas mark 2) for a further 1/2hr. Test with a skewer.

Perfect for Halloween or Guy Fawkes night!