Parkin Cake
A traditional British Parkin cake: a moist, spiced oatmeal cake with treacle and golden syrup, baked until firm and slightly crusty on top.
Pasos
- 1
Preheat the oven to 160C (140C fan)/gas 3. Grease a deep 22 cm (9 in) square cake tin and line with baking parchment.
- 2
Beat the egg and milk together with a fork.
- 3
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat.
- 4
Mix together the oatmeal, flour and ginger; stir into the syrup mixture, followed by the egg and milk.
- 5
Pour the mixture into the tin and bake for 50 minutes to 1 hour, until the cake feels firm and slightly crusty on top.
- 6
Cool in the tin, then wrap in more parchment and foil and store for 3–5 days before eating. It will become softer and stickier the longer you store, up to 2 weeks.
