Classic Parkin cake
This gooey treacley cakey goodness is a northern gem. Parkin is traditionally eaten on bonfire night, but it’s so good that it deserves to be eaten all year round.
Makes 16 square pieces.
- 250g self-raising flour
- 200g butter
- 200g golden syrup
- 100g medium oatmeal or porridge oats
- 85g treacle
- 85g light soft brown sugar
- 1 large egg
- 4 tbsp milk
- 1 tbsp ground ginger
- ½ tbsp ground nutmeg
- ½ tbsp ground cinnamon
- Extra butter for the cake tin
Pre-heat your oven to 160c/140c/gas mark 3.
Line a deep square cake tin with baking paper. Rub butter around the cake tin to grease it up.
Beat the egg and gradually add the milk.
Separately, melt the golden syrup, sugar, butter and treacle in a large pan. Keep mixing until the sugar has dissolved, then remove from the heat.
Put the oatmeal, ginger, nutmeg, cinnamon and flour into the syrup mixture. Stir together until it’s completely incorporated.
Add the egg and milk mixture.
Pour the mixture into the cake tin.
Bake for 50 minutes to an hour, until the cake is firm and a little crusty on top.
Let it cool in the tin and wrap in more baking paper and foil.
If you can, wait for up to five days before eating the parkin. The longer you wait, the softer and stickier it will become. You can leave it for up to two weeks...if you have the willpower!