|White fat||6 Ounce (170 gram)|
|Medium oatmeal||6 Ounce (170 gram)|
|Fine oatmeal||2 Ounce (55 gram)|
|Whole meal flour||3 Ounce (85 gram)|
|81% flour||1 Ounce (30 gram)|
|Raw cane sugar||3 Ounce (85 gram)|
|Soya flour||2 Ounce (55 gram)|
|Ground ginger||2 Teaspoon|
|Mixed spice||1⁄2 Teaspoon (Leveled)|
|Sea salt||1⁄2 Teaspoon|
|Cream of tartar||1 Teaspoon (Leveled)|
|Soda bicarbonate||1 Teaspoon (Leveled) (scant)|
|Black treacle||5 Ounce (140 gram)|
1) Take a bowl and start rubbing fat into all the dry ingredients.
2) Add adequate amount of water along with treacle.
3) Beat the mixture well.
4) Take a baking sheet and line it with greaseproof paper. Bake parkin for about 1 1/2 hours. Start at 400°F/200°C (Gas Mark 6) and then allow the temperature to drop to 350°F/180°C (Gas Mark 4).
5) Keep parkin in tin for about 1 week and then cut to serve.