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Scottish Parkin

8oz. (200 g.) flour.
4 oz. (100g.) butter.
8 oz. (200 g.) medium oatmeal.
4 oz. (100 g.) caster sugar.
6 oz. (150 g.) golden syrup.
6 oz. (150g.) black treacle.
2 teaspoons (10 ml.) baking powder.
2 teaspoons (10 ml.) ground ginger.
1 egg.
4 tablespoons (60 ml.) milk.
Blanched almonds.


Sift the flour, baking powder and ginger together. Rub the butter into the flour mixture and stir in the oatmeal and sugar. Warm the syrup and treacle and pour into a well in the middle of the flour/oatmeal mixture. Lightly beat the egg and add with the milk. Mix well. Turn, into a lined and greased 9 inch (23 cm.) square tin. Place the blanched almonds on top. Bake in a moderate oven (350°F, 177°C, gas mark 4 ) for 1 hour. When cool turn out and cut into squares.

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