Homemade Parkin
A delicious and simple yet classic autumnal recipe of homemade Parkin. A warming, perfect bake for the colder rainy season
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Servings: 16 pieces
Ingredients
- 225 g unsalted butter
- 150 g golden syrup
- 100 g black treacle
- 100 g dark brown soft sugar
- 125 g oatmeal
- 250 g self raising flour
- 2 tbsp ground ginger
- 1 tsp mixed spice
- 0.5 tsp nutmeg
- 2 medium eggs
- 75 ml whole milk
Instructions
- Preheat the oven to 160ºc/140ºc fan and line a 9" square tin with parchment paper
- Add the butter, syrup, sugar and treacle to a medium sized pan and melt together on a low-medium heat, until smooth
- Cool the mixture for five minutes
- In a new bowl, add the oatmeal, flour, ginger, mixed spice and nutmeg and mix together to combine
- Pour in the mixture from the pan, and stir until smooth.
- Add the eggs and milk, and mix again until combined
- Pour into the lined tin, and bake for 40-50+ minutes. (It should spring back slightly when it's done)
- Cool the cake fully in the tin and then wrap the tin in foil, and store away for 5 days, and then slice and enjoy
Notes
- This cake is best left for at least 5-7 days once made, for flavour and texture. You can leave it wrapped for two weeks.
- You can eat the cake immediately after the cake has baked and cooled in the tin, but it won't be quite the same
- In total, the cake will last for about 2 weeks at room temperature
- You can freeze the cake for 3+ months
- You can use all treacle if you want for a deeper flavour - the cake will be darker in colour
- You can also use all golden syrup in the cake for a lighter flavour, the cake will be lighter in colour
- You can but oatmeal ready in the supermarket, or you can make your own by blitzing the oats to a finer crumb