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Yorkshire Chocolate Ginger Parkin

8oz black treacle
8oz golden syrup
4oz butter
12oz plain flour
3oz cocoa powder
1/2 tsp ground ginger
1/2 tsp ground mixed spice
3oz soft light brown sugar
12oz oatmeal
1/2 pint milk
1 egg
1/2 tsp bicarbonate of soda
8oz milk chocolate, roughly chopped
2 tbsp porridge oats

Heat the oven to GM4/180C/350F. Grease and line an eight-inch square
cake tin.

Heat together the butter, treacle and syrup until the butter has
melted. Cool.

Sift together the flour, cocoa and spices and stir in the sugar
and oatmeal.

Mix together milk, egg and bicarb and stir into the dry ingredients
with the chocolate and the butter mixture. Stir to combine and pour
into the tin.

Scatter with the porridge oats and bake in the oven for 75 minutes
until an inserted skewer comes out clean.

Cool in the tin and cut into squares and serve. Store in an airtight
tin for up to two weeks.

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