James Martin’s Yorkshire Parkin cake
- 100g (3/4 oz) self-raising flour
- 10g (2tbsp) ground ginger
- 2.5g (1/2 tsp) each of ground nutmeg & mixed spice
- 80g (2 3/4 oz) oatflakes
- 175g (6 1/4 oz) golden syrup
- 50g (1 3/4 oz) black treacle
- 100g (3 3/4 oz) unsalted butter
- 100g (3 3/4 oz) soft Jambrown sugar
- 1 medium egg, beaten
- 10ml (2 tsp) full-fat milk
Pre-heat the oven to 140C / 275F Gas 1. Butter a 20cm (8 inch) square cake tin.
Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl. Mix in the oatflakes.
Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately. Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat – bring up to a simmer but do not boil. Stir into the flour mixture.
Mix in the beaten egg and milk to create a soft, almost pouring, consistency. Pour into the buttered tin. Bake for 1 1/4 hours, until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.
Serve the parkin immediately with ice-cream or leave to cool on a wire rack, then store in an airtight container. For the best flavour, leave for 3 weeks.