Yorkshire Parkin

A community recipe by justine patel

Not tested or verified by Nigella.com

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Introduction

This cake benefits greatly for being wrapped tightly and left to mature for a few of days making it sticky and chewy so please be patient with it, not one of my strong points though! Just a note on the oatmeal, if you can't find medium oatmeal buy porridge oats and blitz them for a few seconds in a food processor, do not over-do this, you want rough crumbs not dust!!

Ingredients

Serves: -

Metric Cups

110 grams golden syrup
25 grams black treacle
75 grams butter
75 grams soft brown sugar
175 grams porridge oats (medium)
75 grams self-raising flour
1½ teaspoons ground ginger
1 pinch of salt
1 egg (small, beaten)
1 tablespoon milk

4 ounces golden syrup or light corn syrup
1 ounce black molasses
3 ounces butter
3 ounces soft brown sugar
6 ounces quick-cooking oats (medium)
3 ounces self-rising flour
1½ teaspoons ground ginger
1 pinch of salt
1 egg (small, beaten)
1 tablespoon milk

Method

Yorkshire Parkin is a community recipe submitted by justine patel and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre- heat the oven to gas mark 1, 275F or 140C. Grease and line a loaf tin.

First weigh a saucepan on the scales and then weigh in it the syrup, treacle, sugar and butter, place over a gentle heat and let the butter melt, don't let it boil.

Meanwhile in a bowl put the flour, oatmeal, salt and ginger. Once the syrup mixture has melted stir into the dry ingredients. Once combined add the egg and milk.

Pour into the tin and cook for about an hour in the middle of the oven, or until the centre feels springy to the touch.

Let it cool for 30 mins in the tin before turning it out and allowing to cool fully before wrapping and maturing it. Enjoy.

Pre- heat the oven to gas mark 1, 275F or 140C. Grease and line a loaf tin.

First weigh a saucepan on the scales and then weigh in it the syrup, treacle, sugar and butter, place over a gentle heat and let the butter melt, don't let it boil.

Meanwhile in a bowl put the flour, oatmeal, salt and ginger. Once the syrup mixture has melted stir into the dry ingredients. Once combined add the egg and milk.

Pour into the tin and cook for about an hour in the middle of the oven, or until the centre feels springy to the touch.

Let it cool for 30 mins in the tin before turning it out and allowing to cool fully before wrapping and maturing it. Enjoy.