Parkin-England #126

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Parkin- England #126

Parkin is a traditional Yorkshire gingerbread cake. It's made with oatmeal and black treacle (dark molasses). It's a moist, sticky cake served at teatime. 

Ingredients:

  • 200 g. butter,plus extra for buttering the pan
  • 1 egg
  • 4 T. milk
  • 200 g. golden syrup (can be found in British section of grocery store)
  • 85 g. treacle (dark molasses)
  • 85 g. light brown sugar
  • 100 g. medium oatmeal
  • 250g. self-rising flour
  • 1 T. ground ginger
  1. Heat oven 320F.  Butter 8" cake pan and line with parchment paper.
  2. Beat egg and milk together with a fork.
  3. Gently melt the golden syrup, treacle (molasses), sugar and butter together in a large pan until the sugar has dissolved.  Remove from the heat.
  4. Mix together oatmeal, flour and ginger.  
  5. Stir flour mixture into syrup mixture.
  6. Add egg and milk.
  7. Pour the mixture into the cake pan and bake for 50 minutes- 1 hour or until the cake feels firm and a little crusty on top.
  8. Cool in the pan then wrap in more parchment and foil.
  9. Keep up to 5 days before eating. It will become softer and stickier the longer you leave it, up to 2 weeks.
Results: First of all, who can smell this baking then wait 5 days to eat it.  Seriously! I didn't make any adaptations. I just happened to have the Golden Syrup from another cake. The 8" cake pan was too small. Next time I'll use a 9". This is an easy cake to make and it's delicious.
Bottom Line: Keeper! Only one taster didn't care for it. She doesn't care for ginger. Everyone else loved it. 
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