- November 2010
- Serves 8
- Takes 15 minutes to make, 2 hours to cook, plus cooling.
Parkin is a fitting name for a cake recipe that’s both fiery and sweet. Just the thing for when the nights draw in.
- 190g unrefined muscovado sugar
- 310g golden syrup
- 50g black treacle
- 190g butter
- 4 tbsp fresh, peeled and grated ginger
- 400g porridge oats
- 190g self rising flour
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp ground mace
- 2 medium free-range eggs
- 2 tbsp whole milk
- Preheat oven to 160°C/fan 140°C/gas 1.
- Weigh out sugar, treacle, butter and syrup into saucepan.
- Add grated ginger to syrup mix and melt on low, making sure mixture doesn’t boil. Stir occasionally.
- Meanwhile, mix flour, oats, salt, nutmeg and mace in bowl.
- Once syrup mixture is melted, pour into flour mixture and mix both together until just incorporated.
- Once combined, whisk egg and milk together in separate bowl and then add to oat mixture. Stir until incorporated.
- 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.
- 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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