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Description
A chunk of this warmly spiced parkin is pure comfort food. It makes a big sponge and keeps for ages so you can enjoy it for a few weeks if you store it right (wrapped in baking paper and foil). It's perfect for bonfire night or any other chilly Yorkshire night for that matter.
Ingredients
- 200g unsalted butter
- 250g self-raising flour
- 100g oatmeal (we blitzed porridge oats in the blender)
- 80g soft brown sugar
- 200g golden syrup
- 80g black treacle
- 1 and ½ teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 1 large egg
- 5 tablespoons milk
Method
- Preheat the oven to 160C (140C fan) or gas mark 3.
- Grease a traybake tray and line with baking paper.
- In a small bowl, beat the egg and milk with a fork.
- In a large pan, gently heat the syrup, treacle, sugar and butter until it’s all melted and dissolved. Remove from heat.
- Add the oatmeal, flour and spices to the syrup mixture and mix well.
- Add the egg and milk mixture and stir until well combined.
- Put the mixture into the tin and bake for 40 - 60 minutes. Keep a close eye on the cake: it is ready when it’s coming away from the sides, firm to touch and slightly crusty on top. Don’t let it brown too much.
- Cool in the tin. It’ll taste better if you keep it wrapped in foil and baking paper for a few days, but good luck resisting!
