16
British
Parkin Cake
Allergens: Eggs, Gluten, Milk
Yorkshire's sticky ginger cake, oat-rich, treacle-dark and better after a day.
Ingredients
- Butter 200 g
- Eggs 1 large
- Milk 4 tbsp
- Black treacle 85 g
- Brown sugar 85 g
- Ground ginger 1 tbsp
- Golden syrup 200 g
- Porridge oats 100 g
- Self-raising flour 250 g
Method
- Heat oven to 160C/140C fan/gas 3.
- Grease a deep 22cm/9in square cake tin and line with baking parchment.
- Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved.
- Remove from the heat.
- Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top.
- Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.