100g self-raising flour
Pinch of salt
2tsp ground ginger
½ tsp nutmeg
½ tsp mixed spice
75g pinhead oatmeal
175g golden syrup
50g black treacle
100g soft dark brown sugar
2 tbsp milk
Combine flour, salt, ginger, nutmeg, mixed spice & oatmeal.
Melt together the syrup, treacle, butter & sugar.
Combine the wet & dry ingredients then allow to cool to room temperature.
When cool enough add the milk & egg, mix well, bake in a terrine mould for 1hr 15 mins on 140*C
Once cooked allow to cool before turning out, cut & dehydrate some thin slices to create the parkin crisp and cube some up (into 1cm cubes) for a contrasting texture for garnish.