Yorkshire Parkin
Directions
- 1Preheat your oven to 170°C Fan. Line a 9 by 9 inch baking dish with parchment paper and set aside.
- 2Add the treacle, muscovado sugar, butter and golden syrup into a pot and stir on a low heat until completely melted.
- 3Add the self-raising flour, ground ginger, optional stem ginger, cinnamon, nutmeg, flaked salt, and fine oatmeal into a large mixing bowl and whisk to incorporate.
- 4Pour the melted syrup mixture into the dry ingredients and whisk along with the buttermilk and vanilla extract.
- 5Add the egg and whisk again until well combined.
- 6Pour the mixture into the prepared baking dish.
- 7Pop into the oven and bake for 50 minutes or until a wooden skewer inserted comes out clean.
- 8Leave to cool in the tin, and cut into 12 squares.
- 9Wrap the squares in tin foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it.
Ingredients
- 260 g Self-raising flour
- 2 tsp Ground Ginger
- 2 balls Stem ginger, finely chopped
- 0.5 Tsp Cinnamon
- 4 g Flaked Salt
- 250 g Fine oatmeal
- 120 g Light brown muscovado sugar
- 155 g Salted Butter
- 110 g Golden Syrup
- 200 g Black Treacle
- 150 ml Buttermilk
- 2 Tbsp Vanilla Extract
- 1 large egg
Equipment
ovenbaking dishparchment paperpotlarge mixing bowlwhiskwooden skewertin foil
Tips
- This cake is actually better and stickier when left for 3-4 days.
- If you don't have buttermilk, heat 150ml whole milk in the microwave for 30 seconds with a generous tablespoon of lemon juice.