Make this authentic Yorkshire parkin a day or two ahead for a sticky teatime treat that cant be beaten. Wrap in greaseproof paper and put in an airtight tin for a few days to allow the flavours and stickiness to develop before cutting - this will give it a moist and sticky texture, as well as making the flavour richer and deeper.
- 250g butter
- 250g golden syrup
- 125g black treacle
- 500g muscovado sugar
- 400g plain flour
- 1½ tsp ground ginger
- 1 tsp nutmeg
- ½ tsp baking powder
- 500g oatmeal (50/50 coarse and fine)
- 1 egg, beaten
- ½ pint milk
- Preheat the oven to 180°C/Fan 160°C/350°F.
- Line two 15x20cm baking tins with greaseproof paper.
- In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined.
- Mix the remaining dry ingredients together in a large bowl.
- Add the hot syrup mixture and stir to combine.
- Add the milk and beaten egg to loosen the mixture.
- Pour into the prepared tins and bake for 35-45 minutes, or until springy to the touch. Don't over cook it as it will be dry - if in doubt, take it out!
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