Don't forget the treacle toffee and parkin.

Treacle Toffee.

NB. British Imperial measurements

450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar

Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
Boil the mixture to a temperature of 138°C (280°F).
Remove from the heat, allow the bubble to decrease.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares and eat...

Parkin Cake (Serves alot so don't forget to invite your mates round).

510g (18oz) self raising flour
680g (1.5lbs) golden syrup
454g (16oz) medium oatmeal
397g (14oz) butter or margarine
397g (14oz) brown sugar
284ml (1/2pt) milk
6 teasp ground ginger
4 eggs

Pre-heat oven to 130°C (fan assisted); gas mark 3.

Place flour, oatmeal, brown sugar and ginger, in a large bowl.
Melt syrup and butter with the milk in a pan.
Pour melted ingredients in with the dry ingredients and mix together.
Beat in the eggs and again mix well.
Grease a baking tin and line with greaseproof paper before pouring in the mixture.
Bake for 1hr 15 mins.
Leave to cool.