My all Time Favorite cake! YORKSHIRE PARKIN. 200yr old Recipe...SOGGY, RICH and TASTY GINGERBREAD "to die for"

It has taken me too long to find this recipe.
Here is the authentic recipe for the moistest and downright tastiest Gingerbread with a coarse crumb.
This recipe is over 200yrs old..originally used lard, I am using unsalted dairy butter.
For Vegan alternative use vegan margarine and plant based milk


Bake in a metal pan 8 x 8inches

Preheat oven 350F


1 cup fine oatmeal ( steel cut oats, grind again in a coffee mill)
1 cup whole wheat flour
1 pound Black Treacle warmed (molasses will NOT work) this can be found at British food stores & online...comes in cans)
1 tbsp ground ginger ( level tbsp)
1 stick butter
1 tbsp milk
1/2 tsp baking soda

Mix the flour, oatmeal and spice.
rub in the butter
Dissolve the baking soda in the milk, add the warmed treacle and fold this into the dry ingredients to make a soft batter.

Fold into a greased pan and bake middle oven for 1 hour..this scorches quickly so you may need to cover the top with a piece of parchment.

Remove from oven and cool in pan on a wire rack.
When cool remove from pan, before cutting.
Store in waxed paper or a sealed tin.
SERVE WITH LIGHTLY WHIPPED CREAM OR A NICE CUP OF TEA.