Parkin Cake
Parkin is a traditional Yorkshire ginger cake made with treacle, golden syrup, and oats. Perfect for Bonfire Night or as a winter treat, this moist and sticky cake pairs beautifully with tea and gains flavour and texture after a few days of resting.
preparation: 15 minutes
making: 50 minutes
total: 1 hour(s) 05 minutes
servings: 20 pieces
nutrition: 208 calories per serving
cuisine: British
Ingredients
- 200g of butter
- 4 tbsp milk
- 1 egg
- 100g treacle
- 200g golden syrup what is?
- 100g light brown sugar
- 100g oats
- 250g self-raising flour how to?
- 1 tbsp ground ginger
Method
Preheat the oven to 170°C.
Prepare a baking tray (34 x 24 cm) and line it with baking parchment.
In a small bowl, combine the milk and egg using a fork. Set aside.
In a small pan, heat the butter, golden syrup, treacle, and brown sugar until combined and the sugar has dissolved. Then, remove from the heat.
In a large bowl, mix together the flour, oats, and ginger.
Add the treacle mixture to the bowl and mix using a spatula.
Then, add the egg and milk mixture and mix until well combined.
Pour into the baking tray and bake for 50 minutes.
Leave to cool completely, then slice into small pieces.
Tips
It is best to bake the cake a few days before you plan to use it so that it can absorb the right amount of moisture. To moisten dry Parkin cake more quickly, wrap it in greaseproof paper.
Parkin is quite firm after baking, but after resting, it becomes moist and even sticky.
