Parkin Cake

Dessert · British classic.

Ingredients

• 200g Butter
• 1 large Egg
• 4 tbs Milk
• 200g Golden Syrup
• 85g Black Treacle
• 85g Brown Sugar
• 100g Oatmeal
• 250g Self-raising Flour
• 1 tbs Ground Ginger

Method

1. Heat the pan — Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment.
2. Continue cooking — 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.
3. Mix together — Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
4. Bake — Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top.
5. Continue cooking — 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.

More United Kingdom recipes

• Apple & Blackberry Crumble
• Apple Frangipan Tart
• Baked salmon with fennel & tomatoes
• Bakewell tart
• Battenberg Cake
• Bean & Sausage Hotpot