Parkin

Preheat your oven to 180°C (160°C fan, Gas Mark 4) and line a rectangular baking tray (about 20x30cm) with parchment paper. This will ensure the traybake is easy to lift out once baked.

Place the margarine, dark brown sugar, treacle, vanilla, and golden syrup in a large saucepan. Warm gently over low heat, stirring until everything is melted and combined into a smooth mixture. Remove from the heat and let it cool slightly for 5 minutes.

In a large mixing bowl, sift together the plain flour, ground ginger, baking powder, and bicarbonate of soda. Add in the oats and give it a good mx until combined. Pour in the cooled butter mixture and stir gently to start forming the batter.

Beat the eggs lightly, then add to the bowl along with the milk. Mix everything together using a wooden spoon or whisk until you have a smooth, pourable batter with no lumps remaining.

Pour the batter into the prepared baking tray, spreading it into the corners for an even layer. Bake for 35-40 minutes until the surface has darkened and a skewer inserted in the centre comes out clean.

Remove from the oven and allow it to cool completely in the tin – this helps it retain its sticky texture. Once cool, cut into squares and dust with icing sugar if desired.