Parkin Cake

Method5 steps

1. 1

   Step 1: Heat the oven to 160°C /140°C fan /gas 3. Grease a deep 22 cm square cake tin with the separate extra butter and line it with baking parchment.

   Uses Extra butter for greasing the cake tin, as needed

2. 2

   Step 2: Beat the large egg (1 large) and all four tablespoons milk together with a fork, keeping this actual mixture ready for the batter.

   Uses 1 large egg · 4 tbsp milk

3. 3

   Step 3: Gently melt all the measured golden syrup (200 g), black treacle (85 g), light soft brown sugar (85 g) and 200 g batter butter together in a large pan until the sugar dissolves. Take the actual melted mixture off the heat.

   Uses 200 g butter for cake batter · 200 g golden syrup · 85 g black treacle · 85 g light soft brown sugar

4. 4

   Step 4: Mix all the medium oatmeal (100 g medium), self-raising flour (250 g) and ground ginger (1 tbsp) together. Stir this actual dry mixture into the off-heat melted syrup mixture, then stir in all the actual beaten egg and milk to make the cake batter.

   Uses 100 g medium oatmeal · 250 g self-raising flour · 1 tbsp ground ginger · All the actual melted mixture · All the actual beaten egg and milk

5. 5

   Step 5: Pour all the actual batter into the prepared tin. Bake for 50–60 minutes until firm and a little crusty on top. Cool completely in the tin, then wrap in fresh parchment and foil. If wanted, let the wrapped cake mature for a few days before cutting, so it becomes softer and stickier. Cut into 16 squares to serve.

   Bake parkin until firm and lightly crusty · 60 minUses All the actual finished batter · The actual prepared 22 cm square tin