The oaty ginger cake from Yorkshire, traditionally eaten on Guy Fawkes Night.  It's dense and comforting, goes down well with a cup of coffee or tea on any day of the year.
Ingredients:
160g soft brown or muscovado sugar
100g black treacle
75g butter
200g fine oatmeal or porridge oats
100g wholemeal self-raising flour
1/2 tsp baking powder
1 tbsp freshly grated ginger
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
150ml milk
1 egg
Preheat the oven to Gas 3/170˚C.  You will need a 20cm or 22cm square tin lightly greased or lined with baking parchment.
Combine butter, sugar & treacle in a saucepan over a gentle heat until it all melted down.  You don't want to boil it, so don't go away, just keep stirring slowly.
Mix oats, the rest of the dry ingredients & ginger in a bowl, then stir in the warm syrup.  Next add the egg and the milk.  Pour the mixture in the tin and bake on the centre shelf for 45-50 minutes.
Let the parkin cool in the tin before turning out and cutting into 16 squares.  Keep it in an airtight container in a cool place for a few days or a week before eating.  Your patience will be rewarded with a moist and sticky oaty cake.