Parkin
A traditional sponge cake from Northern England flavoured with syrupy molasses, oatmeal and ginger
Difficulty and servings
MAKES 16 squares
Preparation and cooking times
Prep 15 mins
Cook 1 hr
- Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can - it'll become softer and stickier the longer you leave it, up to 2 weeks.
PER SERVING
248 kcalories, protein 3g, carbohydrate 33.3g, fat 11.4 g, saturated fat 6.7g, fibre 0.9g, sugar 18.5g, salt 0.5 g
Recipe from bbcgoodfood.com, January 2012.
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http://www.bbcgoodfood.com/recipes/1940684/
http://www.bbcgoodfood.com/recipes/1940684/
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Ingredients
- 200g butter , plus extra for greasing
- 1 large egg
- 4 tbsp milk
- 200g golden syrup
- 85g treacle
- 85g light soft brown sugar
- 100g medium oatmeal
- 250g self-raising flour
- 1 tbsp ground ginger
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Search Good Food
A new take on the traditional pastry, this cake will go down well on any occassion
3
ratings
You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too
220
ratings
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Difficulty and servings
MAKES 16 squares
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Ingredients
- 200g butter , plus extra for greasing
- 1 large egg
- 4 tbsp milk
- 200g golden syrup
- 85g treacle
- 85g light soft brown sugar
- 100g medium oatmeal
- 250g self-raising flour
- 1 tbsp ground ginger
PER SERVING
248 kcalories, protein 3g, carbohydrate 33.3g, fat 11.4 g, saturated fat 6.7g, fibre 0.9g, sugar 18.5g, salt 0.5 g
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06 February 2012
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07 February 2012
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13 April 2012
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