Yummy Parkin - British Gingerbread / Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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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