Sticky Yorkshire Parkin
Print recipe
| Serves | 12 slices |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Christmas, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
A traditional sticky Yorkshire parkin with oatmeal, ginger, treacle and golden syrup. Leave for 24 hours before cutting and eating for extra stickiness! Perfect for Halloween or Bonfire Night.
Ingredients
- 225g/8oz self raising flour
- 55g/2oz medium oatmeal/pinhead oatmeal
- 110g/4oz soft brown sugar
- 2 tsps ground ginger
- 1 tsp bicarbonate of soda
- 1 egg
- 200ml/7fl oz milk
- 55g/2oz butter
- 55g/2oz golden syrup
- 55g/2oz black treacle
- 55g/2oz crystallised ginger (finely cut into small pieces)
Note
A traditional sticky Yorkshire parkin with oatmeal, ginger, treacle and golden syrup. Leave for 24 hours before cutting and eating for extra stickiness! Perfect for Halloween or Bonfire Night.
Directions
| Step 1 | Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in square tin or roasting tray. |
| Step 2 | Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl, then add the oatmeal and crystallised ginger pieces. |
| Step 3 | In a sauce pan gently heat the butter, treacle and syrup until melted. |
| Step 4 | Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. |
| Step 5 | Pour in the egg and milk and stir until smooth and pour into the lined tin or tray. |
| Step 6 | Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean |
| Step 7 | Leave for 24 hours in the tin before cutting and eating. |
