- 200g Unsalted Butter
- 100g Soft Dark Brown Sugar
- 100g Black Treacle
- 150g Golden Syrup
- 110g Medium Oatmeal
- 180g Self Raising Flour
- 3/4 teaspoons Baking Powder
- 3tsp Ground Ginger
- 2 Large eggs lightly beaten
- 2tbs Milk
Yorkshire Parkin containing medium Oatmeal. Without it, it’s merely a Ginger Cake.
Preheat the oven to 150deg Fan Assisted. Grease and line an 8″ square, loose bottomed cake tin with baking parchment.
Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.
Take off the heat and leave to one side to cool a little.
Place all the dry ingredients in a large heat proof bowl and gently mix together.
Pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.
Gradually add the eggs until well combined, remembering that the mixture may still be a little hot and you don’t want scrambled eggs. Add the milk and give it all a good mix.
Pour the mixture into the prepared tin and bake in the oven for 25 – 35 mins or until cooked, testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool for around 15 mins before removing from the tin then leave to cool completely.
Parkin improves with age by keeping tightly wrapped in an airtight container for 2 – 5 days, before cutting and eating.