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YORKSHIRE PARKIN

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  • Vegetarian
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This cake benefits greatly for being wrapped tightly and left to mature for a few of days making it sticky and chewy so please be patient with it, not one of my strong points though! Just a note on the oatmeal, if you can't find medium oatmeal buy porridge oats and blitz them for a few seconds in a food processor, do not over-do this, you want rough crumbs not dust!!

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Ingredients

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  • 110 grams golden syrup
  • 25 grams black treacle
  • 75 grams butter
  • 75 grams soft brown sugar
  • 175 grams porridge oats (medium)
  • 75 grams self-raising flour
  • 1 ½ teaspoons ground ginger
  • 1 pinch of salt
  • 1 egg (small, beaten)
  • 1 tablespoon milk

Method

  1. Pre- heat the oven to gas mark 1, 275F or 140C. Grease and line a loaf tin.
  2. First weigh a saucepan on the scales and then weigh in it the syrup, treacle, sugar and butter, place over a gentle heat and let the butter melt, don't let it boil.
  3. Meanwhile in a bowl put the flour, porridge oats, salt and ginger. Once the syrup mixture has melted stir into the dry ingredients. Once combined add the egg and milk.
  4. Pour into the tin and cook for about an hour in the middle of the oven, or until the centre feels springy to the touch.
  5. Let it cool for 30 mins in the tin before turning it out and allowing to cool fully before wrapping and maturing it. Enjoy.

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