Parkin

Name: Parkin
Cook time: 135 min
Total time: 135 min
Yield: 12 servings
Cuisine: British
Ingredients: 200g Unsalted Butter; 200g Golden Syrup; 85g Black Treacle; 110g Soft Brown Sugar; 200g Oatmeal, medium, not rolled oats; 250g Self-Raising Flour; 2 tsp Ground Ginger; 1 tsp Mixed Spice; 1 tsp Bicarbonate of Soda; 100ml Milk; 1 large Egg

Parkin is a deeply spiced, sticky British ginger cake with a comforting molasses flavor and chewy oatmeal texture. Rich treacle and golden syrup mingle with brown sugar and warming spices to create a moist, slightly sticky loaf that improves if left to mature overnight. Serve in thick slices with a cup of tea for a traditional treat.

Parkin is a deeply spiced, sticky British ginger cake with a comforting molasses flavor and chewy oatmeal texture. Rich treacle an... Show more

Traditional British Recipe

Health Grade

D- · Occasional

Time

2 hrs

Price

0,35 €

Calories

325 kcal

vegetarian

easy

kid friendly

comfort food

Method

Heat the oven

Heat the oven to 160° C. Grease and line a 20 cm square cake tin with baking parchment, leaving a little overhang so you can lift the parkin out easily later.

Melt the syrup base

Put the unsalted butter, golden syrup, black treacle, and soft brown sugar into a saucepan over low heat. Stir gently until the butter has melted and the mixture looks smooth and glossy, with the sugar mostly dissolved; don't let it boil, or you can end up with a heavier cake.

Mix the dry ingredients

In a large bowl, stir together the oatmeal, self-raising flour, ground ginger, and mixed spice. Break up any little lumps with your fingers or a whisk so the spices are evenly distributed through the batter.

Whisk the milk mixture

In a jug, whisk the milk with the bicarbonate of soda until dissolved, then whisk in the egg. The mixture may foam a little, which is exactly what you want.

Make the batter

Pour the warm syrup mixture into the bowl of dry ingredients and stir well. Add the milk mixture and keep stirring until you have a smooth, thick batter with no dry patches hiding at the bottom of the bowl.

Bake the parkin

Scrape the batter into the lined tin and smooth the top. Bake on the middle shelf for 45-50 minutes, until the cake is risen, slightly firm at the edges, and the center springs back lightly when touched; a skewer should come out with a few moist crumbs, not wet batter.

Cool and rest

Leave the cake in the tin for 15 minutes, then lift it out onto a wire rack and let it cool completely for about 1 hour. You can slice it once cool, but for the classic sticky texture, wrap it well and leave it for at least 24 hours before cutting into squares.