Traditional Yorkshire Parkin

Melt together golden syrup, black treacle, butter, and brown sugar in a saucepan; do not let it boil.

In a bowl, mix together self-raising flour, medium oatmeal (important for texture), and a generous amount of ground ginger and nutmeg.

Stir the warm syrup mixture into the dry ingredients.

Add whisked eggs and a splash of milk; mix until combined but do not overwork.

Pour into a lined square baking tin and bake at 140°C for 1 to 1.5 hours.

Crucially: let the Parkin rest in an airtight container for 3-5 days before eating to allow it to become sticky and moist.