Parkin Buns

Parkin Buns
Make these a day before you want to eat them, they get stickier.

Ingredients
130g plain flour
1 level tsp ground ginger
1/2 level tsp mixed spice
130g porridge oats or fine oatmeal if you prefer a finer texture
50g butter
50g soft brown sugar
2 tbsp golden syrup
2 tbsp black treacle
1 egg
2 tbsp milk

Method
Place 12 muffin cases in a muffin tin and preheat the oven to 170 C/ gas mark 3.
Sift the flour and spices into a mixing bowl and stir in the oats.
Place the butter, sugar, syrup and treacle in a pan over a very low heat and stir gently until the butter melts.
Remove from the heat and stir to make sure it is all combined.
 Beat the egg lightly with the milk.
Pour the butter mixture into the flour and add the egg and milk.
Beat the mixture until everything has combined well.
Fill the cases to about two thirds full.
Bake for about 20- 25 minutes. They will be firmly springy, not like a sponge that springs back however.
Allow to cool before placing in an airtight tin.