Weeknight75min

Parkin Cake

Name: Parkin Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 200.00 grams Butter; 1.00 pieces Eggs; 4.00 tablespoons Milk; 200.00 grams Golden Syrup; 85.00 grams Black Treacle; 85.00 grams Brown Sugar; 100.00 grams Oatmeal; 250.00 grams Self-raising Flour; 1.00 tablespoons Ground Ginger

Dessert dish from British cuisine

Sara Björnsdóttir

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Contains:GlutenEggDairy

Ingredients

Adjust servings

7.1 oz(200 g)
butter
1
eggs
4 tbsp
milk
7.1 oz(200 g)
golden syrup
3 oz(85 g)
black treacle
3 oz(85 g)
brown sugar
3½ oz(100 g)
oatmeal
8⅘ oz(250 g)
self-raising flour
1 tbsp
ground ginger

Instructions

0/3 done

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