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Oatmeal Parkin

Name: Oatmeal Parkin
Prep time: 30 min
Yield: 9 servings
Ingredients: 300g dark syrup; 150g butter; 150g light brown soft sugar; 350g medium oatmeal; 150g self-raising flour, sifted; 3 tsp ground ginger; 1 pinch salt; 2 small eggs, beaten; 2 milk

A dark, sticky Yorkshire ginger cake made with oatmeal and syrup that gets better with keeping.

Serves9

Prep30 minutes

Cook1½ hours

Oven140°C, gas 1

SourceDelia Smith

british
ginger
oats
bonfire-night

Ingredients

Serves 9

300g Dark syrup (or a 4:1 mix of golden syrup and black treacle)
150g Butter
150g Light brown soft sugar
350g Medium oatmeal
150g Self-raising flour, sifted
3 tsp Ground ginger
1 pinch Salt
2 Small eggs, beaten
2 Milk (dessert spoons)

Method

Heat the oven to 140°C, gas 1. Grease and line a 15cm x 30cm cake tin.
First weigh the saucepan and then add the to it.
Add the and to the saucepan and place it over a gentle heat until the butter has melted. Do not let it boil.
Meanwhile measure the , and into a mixing bowl and add a pinch of .
Gradually stir in the warmed mixture until everything is thoroughly blended.
Next add the beaten and lastly the .
Pour the mixture into the prepared tin and bake in the centre of the oven for about 1½ hours or until the centre feels springy to the touch.
Cool the parkin in the tin for 30 minutes before turning out.

Tips

It matures to a lovely chewy texture if kept in an airtight tin for 1-2 weeks before eating.
Dark syrup gives the best flavour, but a 4:1 mix of golden syrup and black treacle works too.