Traditional Parkin

"Traditional parkin recipe. A sticky and dense spiced ginger cake made with black treacle or molasses, which is traditionally eaten in November around bonfire night in the north of England. A real treat for the winter months, this cake keeps very well, in fact it gets much better with time and is best eaten 3 - 5 days after you have made it kept in an air tight container. A much try for the winter months."