Parkin Cake

Name: Parkin Cake
Prep time: 23 min
Cook time: 1 h 50 min
Total time: 2 h 13 min
Yield: 4 servings
Cuisine: British
Ingredients: 7 oz butter; 1 egg; ¼ cup milk; 7 oz golden syrup; 3 oz black treacle; 3 oz brown sugar; 3 ½ oz oatmeal; 9 oz self-rising flour; 1 tbsp ground ginger

A weekend British dessert. Ready in about 2 hours 13 minutes. Difficulty: more effort.

23 minPrep (about)
1 hr 50 minCook (about)
2 hr 13 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

5 oz butter
1 egg
3 tbsp milk
5 oz golden syrup Shopping tip: Lyle's Golden Syrup (baking aisle or online). Light corn syrup works.
2 ¼ oz black treacle Shopping tip: Molasses (UK: black treacle).
2 ¼ oz brown sugar
2 ⅔ oz oatmeal
7 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).

Spices & seasonings (1): ground ginger

2 ¼ tsp ground ginger

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Grease deep 8 ½ inches/9in square cake tin plus line with baking parchment.
Beat your egg and milk together with a fork.
Melt the butter together, sugar, treacle and syrup in a big pan until the sugar has dissolved.
Take it off the heat.
Mix the oatmeal, flour and ginger.
Stir into milk, followed by the egg and the syrup mixture.
Pour the mixture into the tin.
Cook in the oven for 50 mins - 1 hr till your cake feels firm plus a little crusty on top.
Cool in your tin then wrap in more parchment plus foil.
Keep.
Keep going for 3-5 days eating if you can – ’ll become softer plus stickier your longer you leave it, up.
Do it to 2 weeks.