Gather the ingredients

Heat oven to 275 F/140 C/Gas 1. Grease an 8 x 8-inch square cake tin.

In a large, heavy-based saucepan, melt together the butter, sugar,treacle, and golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.

In a large, spacious baking bowl, stir together all the dry ingredients.

Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly.

Gradually beat in the eggs, a few tablespoons at a time.

Finally, add a tablespoon of milk at a time, if the mixture feels dry. You are looking for a soft cake batter. Stir well.

Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown.

Remove the parkin from the oven and leave to cool in the tin.

Once cool, store the parkin in an airtight tin for a minimum of 3 days, if you can resist eating it.

Serve and enjoy !