|Flour||1 Pound (500 Gram)|
|Soda bicarbonate||1 Teaspoon|
|Ground ginger||2 Teaspoon|
|Rolled oats||1 Pound (500 Gram)|
|Butter||8 Ounce (250 Gram)|
|Dark treacle||8 Fluid Ounce (250 Milliliter)|
|Golden syrup||8 Fluid Ounce (250 Milliliter)|
|Clear honey||4 Tablespoon|
|Soft brown sugar||2 Tablespoon|
|Milk||12 Fluid Ounce (350 Milliliter)|
Sift the flour, soda, salt and ginger into a mixing bowl.
Stir in the rolled oats.
Put the butter, treacle, syrup, honey and sugar in a saucepan and heat gently, stirring to dissolve the sugar and melt the butter.
Remove from the heat and add to the flour mixture with the milk.
Pour the batter into two greased 25 cm/10 in square cake tins.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 45 to 50 minutes or until the cakes are firm to the touch.
Cool in the tins for 15 minutes, then turn out onto a wire rack.
Store the parkins in an airtight tin for 1 week before eating for an even better flavour.
Makes two 25 cm/10 in cakes.