Yorkshire Parkin

Yorkshire Parkin

Yorkshire Parkin
Yorkshire Parkin

Yorkshire Parkin containing medium Oatmeal. Without it, it’s merely a Ginger Cake.

 

Yorkshire Parkin
Print Recipe
0 from 0 votes

Yorkshire Parkin

Yorkshire Parkin containing medium Oatmeal. Without it, it’s merely a Ginger Cake.
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: Yorkshire Parkin
Servings: 8 slices
Author: Lynn Hill - Clandestine Cake

Ingredients

  • 200 g Unsalted Butter
  • 100 g Soft Dark Brown Sugar
  • 100 g Black Treacle
  • 150 g Golden Syrup
  • 110 g Medium Oatmeal
  • 180 g Self Raising Flour
  • 3/4 teaspoons Baking Powder
  • 3 tsp Ground Ginger
  • 2 Large eggs lightly beaten
  • 2 tbs Milk

Instructions

  • 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.

 

Leave a Comment

Your e-mail address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.