Dessert British Caramel
Parkin Cake
Estimated 30-45 mins
9 Ingredients
Difficulty: Easy
Ingredients
Butter200g
Egg1 large
Milk4 tbs
Golden Syrup200g
Black Treacle85g
Brown Sugar85g
Oatmeal100g
Self-raising Flour250g
Ground Ginger1 tbs
Instructions
1
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.
2
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.
3
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.