1. Put the syrup, treacle, butter and sugar into a pan and melt them over a low heat. The mixture needs to melt, not bubble.
2. Mix all the dry ingredients together in a bowl.
3. Pour the treacle mixture over the dry ingredients and stir until blended.
4. Beat the egg and milk together and add to the bowl. Stir well.
5. Pour into the lined tin. If you don’t have a paper liner, grease the tin well and sprinkle a little flour in it to create a mock non-stick surface.
6. Bake for 55 minutes. The parkin will rise a little, but really not very much. This doesn’t mean it’s not cooked. It should feel firm(ish) when you press the top of it. All ovens are different, and if you feel the parkin needs a little longer, go for it.
7. Remove from the oven and allow to cool in the tin for half an hour. Turn out. When completely cold, wrap in foil and store in a tin.

Notes