Parkin Cake
Parkin cake is a dark, sticky Yorkshire cake where oatmeal creates a tender crumb that absorbs black treacle's molasses depth. The combination of golden syrup and treacle builds layers of caramel and bitter sweetness, while butter and eggs bind everything into something more substantial than cake, less dense than pudding. It's the kind of cake that tastes better the next day, when the flavors have settled into themselves.
Instructions
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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