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Yorkshire Parkin

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!!

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!!

Ingredients

Serves: -

Metric Cups
  • 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
  • 1½ teaspoons ground ginger
  • 1 pinch of salt
  • 1 egg (small, beaten)
  • 1 tablespoon milk
  • 4 ounces golden syrup or light corn syrup
  • 1 ounce black molasses
  • 3 ounces butter
  • 3 ounces soft brown sugar
  • 6 ounces quick-cooking oats (medium)
  • 3 ounces self-raising flour
  • 1½ teaspoons ground ginger
  • 1 pinch of salt
  • 1 egg (small, beaten)
  • 1 tablespoon milk

Method

Yorkshire Parkin is a community recipe submitted by justine patel and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre- heat the oven to gas mark 1, 275F or 140C. Grease and line a loaf tin.
  • 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.
  • Meanwhile in a bowl put the flour, oatmeal, salt and ginger. Once the syrup mixture has melted stir into the dry ingredients. Once combined add the egg and milk.
  • 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.
  • Let it cool for 30 mins in the tin before turning it out and allowing to cool fully before wrapping and maturing it. Enjoy.
  • Pre- heat the oven to gas mark 1, 275F or 140C. Grease and line a loaf tin.
  • 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.
  • Meanwhile in a bowl put the flour, oatmeal, salt and ginger. Once the syrup mixture has melted stir into the dry ingredients. Once combined add the egg and milk.
  • 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.
  • Let it cool for 30 mins in the tin before turning it out and allowing to cool fully before wrapping and maturing it. Enjoy.
  • Tell us what you think

    What 1 Other has said

    • Tin size? X

      Posted by VLFinney on 10th November 2013
    Show more comments