appetite magazine
Yorkshire parkin
 
 
Serves: 6
Ingredients
  • 175g butter
  • 175g muscovado sugar
  • 100g black treacle
  • 75g golden syrup
  • 175g oats
  • 175g plain flour
  • 5g bicarbonate of soda
  • 10g ground ginger
  • 5g mixed spice
  • 2 eggs
  • 100ml milk
Method
  1. Line an 18cm square cake tin and preheat oven to 140C/Gas 1.
  2. Put butter, sugar, treacle and syrup in a pan and heat gently until melted.
  3. Leave to cool a little.
  4. Combine the dry ingredients in a mixing bowl and add the syrup mixture.
  5. Beat the eggs and milk then add to the mixture and combine to make a batter.
  6. Pour carefully into the lined tin and bake for 60-75 mins.
  7. Leave to cool in the tin.
  8. When completely cool, wrap in greaseproof paper and then foil and store in a tin for a week or two to mature.
  9. Serve as it is, or for a party, top it with a litle icing sugar and glacé ginger.
Recipe by appetite magazine at https://www.appetitemag.co.uk/yorkshire-parkin/