Yorkshire Parkin

Yesterday to celebrate bonfire night me and Kelsey baked Yorkshire parkin. The recipe is from the taste of Britain magazine and according to them in viking times parkin cake was also baked on hot stones heated by fire to celebrate the feast of Thor(god of thunder.)
200g self raising flour
200g oats
2 tsp ground ginger
pinch of salt
200g soft brown sugar
150g golden syrup
50g black treacle
100g butter or lard
zest of 1 lemon
200ml milk
preheat oven 170c, line 20 inch tin.In a bowl combine flour,oats,ground ginger and salt and mix up.
Place sugar,syrup, treacle and butter in a pan and heat gently til melted and sticky.
Pour syrup mix over dry mix and stir til absorbed.Grate lemon zest, pour in the milk and mix. Pour in tin and place in oven for around 50 mins til golden brown and springy to touch. Leave to cool, then wrap in foil or air tight container.Best enjoyed after a couple of days when the moist texture is at its peak.