Yummy Parkin – British Gingerbread / Cake
At a Glance
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Servings
- 16 serving(s)
Categories
- Cake
- Dessert
- British
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
I was born & raised in "Parkin Country" & I can't get enough of the stuff! I love it when it's really rich & sticky - fabulous with a cup of freshly brewed coffee. This is one version of Parkin, recipe from Asda.
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Equipment
Deep 20cm square cake tin, nonstick baking paper, saucepan, mixing bowls, sieve, fork, wire rack, airtight container
Ingredients
- 100 g black treacle
- 75 g golden syrup
- 150 g butter
- 100 g soft brown sugar
- 175 g plain flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, grated
- 275 g medium oatmeal
- 1 large egg
- 150 ml full-fat milk
- 1 teaspoon bicarbonate of soda
Instructions
Preheat the oven to 180C/ Gas 4. Line a deep 20cm square cake tin with nonstick baking paper. Put the black treacle, golden syrup, butter and sugar in a pan and heat gently, stirring, until the butter and sugar have dissolved. Set aside until lukewarm.
Sift the flour, ginger, cinnamon and nutmeg into a bowl. Stir in the oatmeal. Lightly beat the egg and milk with a fork, add bicarbonate of soda and stir into the flour mixture, along with the butter and treacle until evenly mixed – don’t overbeat. Turn into the tin and bake for about 50 minutes, or until firm when lightly pressed in the middle.
Leave for 10 minutes, then turn out and cool on a rack. Keep in an airtight container for two days before eating (to make sure it's good & sticky!).
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