Ginger Parkin Cake

Heat the oven to 180ºC, gas 4.

Grease and line an 18 cm deep square tin.

Sift the dry ingredients into a mixing bowl, then stir in the oatmeal.

Melt the treacle, butter, sugar and milk together in a pan over a low heat and cool to lukewarm.

Beat in the egg and sultanas.

Pour the liquid mixture into the dry ingredients and beat well until smooth.

Pour into the tin and bake for 1 hour.

Cool in the tin for 5 minutes, then turn out and cool on a wire rack.

Store wrapped, in an airtight tin for at least 2 days before cutting.

Tips: The cake is rather dry when cooked, but will mellow when stored in an airtight tin for at least 2 days.