Recipes
Yorkshire Parkin cake
Make it three or four days beforehand because the longer you keep it, the better it gets!
Make it three or four days beforehand because the longer you keep it, the better it gets!
(152 votes)
Cook: 30 Mins
Serves: 8
Nutritional Information
Each 86g serving contains
Energy
1364kj
326kcal
1364kj
326kcal
16%
Fat
12.0g
12.0g
Med
17%
17%
Saturates
7.1g
7.1g
High
36%
36%
Sugars
32.7g
32.7g
High
36%
36%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1586kj/379kcal
Typical energy values per 100g:
1586kj/379kcal
Ingredients
100g self-raising flour
1tsp ground ginger
1/2tsp ground nutmeg
80g oatflakes
175g golden syrup
50g black treacle
100g unsalted butter
100g soft brown sugar
1 medium egg (beaten)
2tsp full-fat milk
1/2tsp mixed spice
Method
1
Pre-heat the oven to 140C / 275F Gas 1. Butter a 20cm (8 inch) square cake tin.
2
Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl. Mix in the oatflakes.
3
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.
4
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.
5
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.