Parkin recipe

By Joanna Tymkiw

  1. Serves 8
  2. Takes 15 minutes to make, 2 hours to cook, plus cooling.
  3. Rating

Parkin. The mere word sounds as comforting as a hot toddy on a cold night. It’s a fitting name for a cake recipe that’s both fiery and sweet, and just the thing for when the nights draw in.

tried and tested
Parkin

Ingredients

  1. 190g unrefined muscovado sugar
  2. 310g golden syrup
  3. 50g black treacle
  4. 190g butter
  5. 4 tbsp fresh, peeled and grated ginger
  6. 400g porridge oats
  7. 190g self rising flour
  8. 1 tsp salt
  9. ¼ tsp nutmeg
  10. ¼ tsp ground mace
  11. 2 medium free-range eggs
  12. 2 tbsp whole milk

Method

  1. 1. Preheat oven to 160°C/fan 140°C/gas 1.
  2. 2. Weigh out sugar, treacle, butter and syrup into saucepan.
  3. 3. Add grated ginger to syrup mix and melt on low, making sure mixture doesn’t boil. Stir occasionally.
  4. 4. Meanwhile, mix flour, oats, salt, nutmeg and mace in bowl.
  5. 5. Once syrup mixture is melted, pour into flour mixture and mix both together until just incorporated.
  6. 6. Once combined, whisk egg and milk together in separate bowl and then add to oat mixture. Stir until incorporated.
  7. 7. Pour into 24 cm squared tin and bake for about 1 hour and forty-five minutes to two hours; until Parkin is pulling away from the sides of the cake tin and middle is set and feels springy.
  8. 8. Let cool for thirty minutes in tin. Turn out, wrap and store in an airtight container for about a week until cake becomes moist and sticky.

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