Parkin

Effort: Low
Kit: By Hand
Lifespan: 5+ days
Temp: Room
Cook's Fave: Yes

Serves: 16, Calories: 214

Ingredients:

  • 110g unsalted butter.  826
  • 110g dark Muscovado sugar.  440
  • 100g black treacle.  160
  • 200g golden syrup.  620
  • 225g oatmeal.  827
  • 110g self-raising flour.  369
  • 5 tsp ground ginger
  • 1 tsp ground mixed spice
  • ⅛ tsp white pepper
  • 2 eggs, beaten.  150
  • 75ml semi-skimmed milk.  37

Method:

  1. Preheat oven to 120°C Fan/Gas Mark 1.
  2. Grease and line 8.½" square glass dish, OR, 7.¾x5" Pyrex dish (+2 muffin cases).
  3. In large mixing bowl; Sift and mix flour, spices and oatmeal in large bowl.
  4. In medium saucepan; Melt butter, treacle, syrup, and sugar until sugar dissolves. Do not bubble. Stir constantly.
  5. Combine wet with dry ingredients.
  6. In jug; Beat eggs and milk. Stir gradually into mix.
  7. Pour into glass dish, OR, Pyrex dish +2 large muffin cases, ¾ full to avoid overspill.
  8. Bake cake for 1 hour 20 mins. (30 mins for muffins).
  9. Cool. Wrap in greaseproof paper. Store in airtight tin. Improves in 3-5 days. Lasts for 7 thereafter.
  10. Serve alone, spread with butter or with custard.

Calories = 3429

  • 3429 / 12 = 286
  • 3429 / 16 = 214

Tip: Chop porridge oats in processor if no oatmeal.


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