Depending on how rich you like the flavours, you can mix and match the treacles. Dark Treacle gives a much stronger toffee flavour and darker end result. Whilst Golden Syrup is much lighter in flavour and colour.
Pre-heat oven to 180 deg conventional/160 Fan assisted. Grease and Line an 8inch/20cm square deep sided loose bottomed cake tin.
In a large bowl, add the flour, bicarbonate of soda, ground ginger, mixed spice and oatmeal and mix together.
In a saucepan, gently melt the syrup, treacle, butter and sugar. Take off the heat and add the milk. This will help the mixture cool down a little. Leave for 5 mins to cool.
Stir the melted ingredients into the dry ingredients. Then add the chopped Glacé Ginger and eggs. Mix well. No need to beat.
Pour the mixture into your prepared baking tin and bake for 60 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean. The parkin should be dark and sticky on the top.
Leave the cake in the tin to cool for around 10 – 15 mins before removing from the tin onto a wire rack to cool completely.
Notes
Because of all the treaclyness, this cake can be eaten straight away, but ideally wrap and keep in an airtight container and leave until the following day for maximum gooeyness.Spread with some nice butter when sliced.