Parkin in a silver tin

Parkin

Name: Parkin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 16 squares
Cuisine: English
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

Sarah Cook

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Makes 16 squares

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.5 out of 5.103 ratingsRate

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Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal248
fat11g
saturates7g
carbs33.3g
sugars18g
fibre1g
protein3g
salt0.5g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
step 2

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.
step 3

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. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

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A star rating of 4.5 out of 5.103 ratings

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