
Yorkshire Parkin cake
(152 votes)
Nutritional Info
-
Energy
1364KJ
326KCAL
16% -
Fat
12.0g
med
17% -
Saturates
7.1g
high
36% -
Sugars
32.7g
high
36% -
Salt
0.34g
med
6%
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.