French Glacé Cherry Parkin trade May 7, 2015 0.0 0 Prep: 30 mins Cook: 45 mins 30 mins 45 mins 1 hr 15 mins Share 0 Full-screen Ingredients 225g treacle 225g golden syrup 100g butter 2.5g bicarbonate of soda 300ml milk 1 egg beaten 450g plain flour 350g oatmeal 5g salt 50g sugar 5g ground ginger 600g French glace cherries Method Grease and line a tray. Melt the treacle syrup and butter in a microwave, do not boil. Blend the bicarbonate of soda with the milk and the egg. Mix all the dry ingredients together, pour in the butter mixture, stir well and then add the egg, milk and bicarbonate mixture and mix thoroughly. Turn onto prepared tray, spreading right out to the corners and bake for 45 mins at 180°C or until firm. Turn out when fully cold and wrap in cling film for at least a week before cutting into coffin shapes or squares and top with dark fudge and Halloween sweets. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ... All fields and a star-rating are required to submit a review.