Yorkshire Parkin Recipe
A Yorkshire classic! Make this sticky ginger cake for Halloween or Bonfire Night. It's easy to make, and tastes even better after a couple of days. You can make this parkin recipe without black treacle - just leave it out and add 75 grams of golden syrup instead.
Equipment
- 7 Inch Square Cake Tin
- Bowl
- Small saucepan
- Greaseproof Paper
Ingredients
- 200 grams unsalted butter
- 1 large egg
- 4 tablespoons full fat milk
- 200 grams golden syrup
- 75 grams black treacle
- 85 grams dark brown sugar
- 100 grams porridge oats
- 250 grams self raising flour
- 1 tablespoon ground ginger
- 0.5 teaspoon ground nutmeg
- 1 teaspoon ground mixed spice
Instructions
- Heat your oven to 160ºC/ 140ºF. Grease and line a 7" (17.78cm) square baking tin with greaseproof paper.
- Add the syrup, sugar and butter to a pan and melt, making sure the sugar is dissolved. Remove the mixture from the heat.
- In a large bowl, or the bowl of a stand mixer, mix together the flour, porridge oats, ginger, nutmeg and mixed spice. Add the sugar, syrup and butter mixture and combine well.
- In a separate jug, combine the egg and milk. Add to the rest of the mixture and combine well, before pouring the parkin mixture into the prepared cake tin.
- Bake for 40-45 minutes or until the top is firm. Allow to cool before serving, and enjoy!