Parkin

Method

1. Heat the oven to 130°C fan/gas 2. Grease the cake tin with butter, then line with baking paper. Put the 100g butter, treacle, golden syrup and sugar in a saucepan over a low heat, then cook until melted and fully combined. Remove from the heat and allow to cool slightly.
2. In a large bowl, combine the flour, ginger, cinnamon, bicarbonate of soda and oats. Make a well in the centre and pour in the cooled syrup mixture, stirring as you go to prevent it from getting lumpy. Stir in the egg and milk to make a thick batter. Pour into the prepared tin and bake for about 1 hour until just firm to the touch. Cool completely in the tin (it will sink in the middle as it cools), then remove from the tin and transfer to an airtight container (see Make Ahead).
3. To make the custard, use a rubber spatula to beat the egg yolks and sugar in a bowl. Put the milk, cream, syrup and cinnamon in a saucepan over a medium heat. Cook until the mixture is almost at the boil, then gradually pour it over the egg mixture, stirring as you go, until the mixtures are combined. Rinse out the pan, then tip the custard back into it. Cook over a low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 7 minutes). Pour into a jug and serve alongside the parkin for pouring over (see Make Ahead).
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