What is better at this time of year than a sticky, sweet, rich piece of Parkin and a cuppa? This cake which originated in my home county of Yorkshire is very popular in the Northern England and is traditionally eaten on Bonfire/Guy Fawkes night but enjoyed throughout the Autumn and Winter months. This gingerbread cake made with treacle and oatmeal is baked as a cake, but when rested becomes moist and sticky and even richer! So if you haven't tried it yet, you haven't lived! Give my recipe a go and enjoy.

Ingredients (to make 6 squares);

  • 200g butter, plus extra for greasing
  • 1 large egg
  • 4 tbsp milk
  • 200g golden syrup
  • 85g treacle
  • 85g light soft brown sugar
  • 100g medium oatmeal
  • 250g self-raising flour
  • 1 tbsp ground ginger
  • You will need a 22cm cake tin for baking the cake in

Method (1 hour 15 mins in total);

  • Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm cake tin and line with baking parchment.
  • Beat the egg and milk together with a fork.
  • Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat.
  • Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
  • Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top.
  • Cool in the tin then wrap in more parchment and foil. 
  • Keep for up to five days before eating if you can – it'll become softer and stickier the longer you leave it, up to two weeks.

Such an easy thing to make and yes it is full of sugar and high in calories, but everything in moderation and nothing like baking something afresh yourself! Try some of my lighter, low calorie dinner recipes alongside this so you don't feel so bad having some Parkin for supper!

Enjoy and let me know what you think.

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🙂

Jen

@jensfoodblog

#jensfoodblog

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