Parkin Cake
A rich, sticky British parkin cake with deep molasses and ginger warmth—dense, caramel-like and best after a few days for maximum chewiness.
Servings
4
Difficulty
Easy
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Ingredients
main
- 200 g butter
- 1 pcs egg
- 4 tbsp milk
- 200 g golden syrup
- 85 g black treacle
- 85 g brown sugar
- 100 g oatmeal
- 250 g self-raising flour
- 1 tbsp ground ginger
Directions
- Heat oven to 160C (140C fan)/gas 3. Grease a deep 22cm square cake tin and line with baking parchment.
- Beat the egg and milk together with a fork.
- Gently melt the golden syrup, black treacle, brown sugar and butter together in a large pan until the sugar has dissolved, then remove from the heat.
- Mix together the oatmeal, self-raising flour and ground ginger and stir into the syrup mixture, followed by the beaten egg and milk.
- Pour the mixture into the prepared tin and bake for 50–60 minutes until the cake feels firm and a little crusty on top.
- Cool in the tin, then wrap in parchment and foil and keep for 3–5 days (up to 2 weeks) before eating to allow it to become softer and stickier.