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Preheat the oven to 140°C fan/160°C/285°F/gas 3.
Place the ale, treacle and golden syrup in a large saucepan over a low heat and gently stir until the treacle has dissolved.
Remove from the heat and set aside.
Place the flour, bicarbonate of soda, ginger, butter and lard in a food processor and pulse until it resembles breadcrumbs. Alternatively, rub them together using your fingers. Place them in a large mixing bowl and mix in the figs, nuts, oatmeal and egg to a stiff mixture.
Add the beer mixture and mix to a smooth consistency. Pour the mixture into the prepared tin and level the top with a spatula. Sprinkle the rolled oats evenly over the top.
Bake for 40–45 minutes. After 40 minutes, test the parkin with a skewer inserted into the centre: the skewer should come out completely clean and the cake should have shrunk away from the sides of the tin slightly. It may need a few more minutes.
Leave to cool in the tin for 10 minutes before placing on a wire rack to cool completely.
Cut into slices when cool. The slices will keep for up to 7 days in an airtight container.