Dessert · British

Parkin Cake

Name: Parkin Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12 servings
Cuisine: British
Ingredients: 200g Butter; 1 large Egg; 4 tbs Milk; 200g Golden Syrup; 85g Black Treacle; 85g Brown Sugar; 100g Oatmeal; 250g Self-raising Flour; 1 tbs Ground Ginger

A traditional sticky British ginger cake made with oatmeal and treacle. It is best enjoyed after being stored for a few days to develop its characteristic soft and tacky texture.

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Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 12
Level: Easy

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Method

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.

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