Traditional Yorkshire Parkin

This is a sticky ginger flavoured cake made with treacle and golden syrup that we would normally eat around Bonfire Night at home but as one of the girls at work had never heard of parkin before I had to make it for her.

Recipe:
200g treacle
200g golden syrup
100g light brown sugar
100g unsalted butter
1 egg
4 tbsp milk
225g plain flour
good pinch of salt
1 tbsp ginger
1 tbsp baking powder
225g medium ground oatmeal

Heat the oven to 180 Celsius. Melt the treacle, syrup, butter and sugar in a pan, stirring until it becomes smooth. Beat the egg and the milk together. Sift the flour, baking powder, ginger and salt into a bowl then stir in the oatmeal. Make a well in the middle and pour in all the wet ingredients. Mix well with a wooden spoon to make a thick batter. Bake for 45 minutes or until shiny on top and firm to touch.

There is a theory that this cake tastes better after a week of maturing, so wrap it well in baking paper and foil and store in an airtight container. Or, if you're like me, eat it warm straight out the oven.

Bird xx