2 cubes (220 g) soft butter (plus a bit to grease the pan)
110g soft, dark brown sugar
60g black molasses
200g corn syrup
120g quick oats
200g self raising flour
1 tsp baking powder
4 tsp ground ginger
2 tsp nutmeg
1 tsp pumpkin pie spice
2 beaten eggs
2 tbsp milk


Heat the oven to 275°F/140°C

Grease an 8" x 8" cake pan-really grease the hell out of it--the more butter, the better.

Melt together the butter, brown sugar, molasses, and corn syrup over a gentle heat. It's best to start with softened butter. If you're one of those types who keeps their butter in the fridge, coarsely chop it, and start with very low heat. Do not, under any circumstances, allow this mixture to boil--just melt everything.

Mix the dry ingredients well in a large bowl, then mix in the sugar mixture.

Allow this to cool a bit. (You don't want to scramble the eggs when you add them.) Slowly mix the eggs into the main mixture, 30 ml or so at a time. After the eggs are mixed well, stir in the miniscule amount of milk.

Pour this into the well greased pan. I want to emphasize that you want to grease the mother loving heck out of the pan. This can get really sticky and delicious. Butter is your friend, and you already have two sticks in the parkin--a full eighth of an inch all around the pan isn't going to make a lot of difference.

Bake in a 275°F/140°C oven for an hour and a half, until a toothpick comes out clean.

Seal well in an airtight container after cooling for at least three days, to promote the best flavor.

Serve with a drizzle of cream.

(Re-uploaded better photograph.)