About this recipe:I love parkin, but I needed a wheat and gluten free one, and after many trials, this is the best. It is moist and sticky if you can bear to leave it for a few days to mature! It's good to eat straight away or just hide it from the family for a couple of days. It also freezes well.
Preheat the oven to 170 C / Gas 3. Line an 18cm (7 in) square cake tin with parchment.
Melt the first three ingredients in a saucepan. Add the milk, stir well and allow to cool.
Mix all the dry ingredients in a medium mixing bowl, so that the spices are well blended with the flours. Add the beaten eggs and the treacle mixture and beat well so you have a very smooth cake mixture. The mixture must be the consistency of very thick cream.
Pour the mix into the prepared baking pan and smooth out to the edges so that it is nice and even.
Bake for 50 to 60 minutes, or until a skewer comes out clean when inserted into the cake. Transfer to a wire rack and remove the parchment. Cut into squares when cold.
Freeze now if you are going to or leave to mature in an airtight tin for about three to five days. This cake keeps for about 10 days (if you are lucky and it doesn't get eaten in the meantime!).
I have put the ginger as optional as some people don't like it. The cake is just as good without the ginger.
Gluten free ingredients
Ensure all of your dry ingredients are gluten free by reading the labels. Doves Farm makes gluten free plain flour, rice flour and baking powder.