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.
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.