Parkin

Name: Parkin
Yield: Serves 8
Cuisine: British recipes
Ingredients: 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

Easy
November 2010

Easy
November 2010

Test kitchen approved

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.

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Ingredients

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

Method

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.