Parkin is a traditional Yorkshire bake – and is a really good “comfort food”. It is best if you make it a couple of days ahead to allow the flavours to develop - keep it well-wrapped or in an airtight tin. This is also delicious served warm from the oven, as a dessert, with the accompanying spiced syrup
150g black treacle
50g golden syrup
100g dark muscovado sugar
100g unsalted butter
100g self-raising flour
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 teaspoon ground mixed spice
200g medium oatmeal
150mls semi-skimmed milk
Spiced syrup (optional)
200g golden syrup
15ml dry cider
½ teaspoon ground mixed spice
Crème Fraiche, to serve
- Line a deep, 18cm square tin with baking parchment.
- Place the treacle, syrup, sugar and butter in a pan on the simmer plate. Stir until smooth and cool slighty.
- Meanwhile, place dry ingredients into a bowl and then pour over the melted mixture, along with the egg and milk.
- Beat until smooth and pour into the prepared tin.
- Bake in the middle/ top of the oven at 200C for 30-35 minutes, until a skewer inserted into the centre of the cake comes out clean.
- Cool for a few minutes and then place on a cooling wire. Leave to go completely cold and then wrap well and store.
- Optional: For the syrup, heat ingredients gently on the simmer plate – do not boil. Serve drizzled over the warm cake with a spoonful of Crème Fraiche.