Parkin

100 g/4 oz plain wholemeal flour
350 g/12 oz medium oatmeal
1 teaspoon ground ginger
100 g/4 oz polyunsaturated margarine
100 g/4 oz honey
100 g/4 oz black treacle
4 tablespoons skimmed milk
1/2 teaspoon bicarbonate of soda

Put the flour, rolled oats and ginger in a bowl and mix well. Put the margarine, honey and black treacle in a pan and heat gently until the margarine has melted. Add to the dry ingredients and mix thoroughly.

Heat the milk until lukewarm, stir in the soda, then add to die flour mixture and beat well. Pour the mixture into a greased 28 x 18 cm/11 x 7 inch cake tin.

Bake in a preheated moderate oven (160 °C/ 325 °F, Gas Mark 3) for 11/2 hours. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely. Store in an airtight tin for 3 to 4 days before cutting.

MAKES one 28 x 18 cm/11 x 7 inch cake