70 MIN

Parkin Cake

Name: Parkin Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: British
Ingredients: 200 g butter; 1 egg (large; beaten with milk); 4 tbsp milk (beaten with egg); 200 g golden syrup; 85 g black treacle; 85 g brown sugar; 100 g oatmeal (medium oatmeal (not rolled oats)); 250 g self-rising flour; 1 tbsp ground ginger

Northern English oat and treacle gingerbread cake.

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Ingredients

200 gbutter
1egg, large; beaten with milk
4 tbspmilk, beaten with egg
200 ggolden syrup
85 gblack treacle
85 gbrown sugar
100 goatmeal, medium oatmeal (not rolled oats)
250 gself-rising flour
1 tbspground ginger

Method

1
Heat oven to 160°C / 140°C fan / Gas 3. Grease a deep 22cm square tin and line with baking parchment. Beat the egg and milk together with a fork.
4
Pour into the prepared tin and bake for 50 minutes to 1 hour until the top feels firm and slightly crusty.
5
Cool in the tin. Wrap in parchment and foil and keep for at least 3 days before eating — it becomes softer and stickier the longer you leave it, up to 2 weeks.
2
Gently melt the golden syrup, treacle, brown sugar and butter together in a large pan until the sugar dissolves. Remove from heat.
3
Mix together the oatmeal, flour and ginger. Stir into the syrup mixture, then stir in the egg and milk mixture.

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