Traditional Oatmeal Parkin

My all time favourite food. Brought to live in London as a child this dish never failed to remind me of the beautiful Derbyshire moors. Best ate around a camp fire with friends.

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   Place the syrup and treacle in a saucepan and mix together. Then add the butter and sugar. Melt together gently - do not allow it to boil.
   Mix the ginger, flour, salt and oatmeal in a bowl.
   Gradually stir this mixture into the saucepan.
   When the two mixtures are fully blended add the beaten egg and milk. Once again stir until blended.
   Oven should be preheated to 140 degrees C.
   Pour the mixture into a deep tin (approx 20cm squared), lined and greased.
   Place in the centre of the oven and allow to bake for an hour and a quarter.
   Remove and allow to cool for at least half an hour.
   The beauty of parkin lies with how long you can resist eating it. Traditionally it was left for a week to allow it's flavour to fully mature.
   
   Finally - eat and enjoy!