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Yorkshire Parkin cake

Make it three or four days beforehand because the longer you keep it, the better it gets!

, 01 October 2016

(143 votes)

Yorkshire Parkin cake

  • 30 Mins

  • Serves: 8

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Nutritional Info
Each 86g serving contains

  • Energy

    1364KJ

    326KCAL

    16%

  • Fat

    12.0g

    med

    17%

  • Saturates

    7.1g

    high

    36%

  • Sugars

    32.7g

    high

    36%

  • Salt

    0.34g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1586kJ/379kcal.
Ingredients
  • 100g self-raising flour
  • 1tsp ground ginger
  • 1/2tsp ground nutmeg
  • 1/2tsp mixed spice
  • 80g oatflakes
  • 175g golden syrup
  • 50g black treacle
  • 100g unsalted butter
  • 100g soft brown sugar
  • 1 medium egg (beaten)
  • 2tsp full-fat milk
Method

  • 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 days.