Bero Parkin: A Traditional Yorkshire Ginger Cake

In a bowl, combine the rolled oats and milk. Set aside to soak for at least 30 minutes to allow the oats to absorb the liquid and soften.
Step 2: Melt the Wet Ingredients

In a saucepan over low heat, melt the butter, black treacle (or molasses), and brown sugar, stirring until the sugar has dissolved completely. Once melted, remove from the heat and allow the mixture to cool slightly.
Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the plain flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt.
Step 4: Combine Wet and Dry Ingredients

Beat the egg into the cooled butter and treacle mixture until well combined.
Add the soaked oats to the wet ingredients, followed by the dry ingredients. Stir gently until everything is fully combined, making sure not to overmix.
Step 5: Bake the Parkin

Preheat your oven to 325°F (165°C). Grease and line an 8-inch square baking tin or a similar-sized baking dish.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake has a firm, slightly springy texture.
Step 6: Cool and Serve

Allow the Bero Parkin to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, cut the cake into squares or slices and enjoy.
Serving and Storage Tips: