Parkin is great when eaten the same day but for best results it should be cooled, wrapped in foil and stored in an airtight container for at least 3 days before eating. The taste and texture will continue to improve with age and it is always best served with a lovely cup of hot tea.
The black treacle adds distinctive flavour and colour to the parkin but you can use extra golden syrup instead, if you prefer.
Ingredients
- 200g self-raising flour
- 150g rolled oats
- 1tbsp ground ginger
- 1tbsp mixed spice
- 200g brown sugar
- 150g butter
- 200g golden syrup
- 80g black treacle
- 1tsp bicarbonate of soda
- 150ml milk
You can adjust the ginger content according to your taste. For an extra burst of flavour add a handful of chopped crystallised ginger.
Method
- Preheat oven to 150°C. Grease and line a deep square or rectangular baking tin.
- Put the flour, oats and spices in a large bowl. Mix them together and make a well in the centre.
- Gently heat the sugar, butter, golden syrup and black treacle in a saucepan over low heat. Remove when just melted (don't let it boil at all) and pour into the well in the dry ingredients.
- Mix together then add the bicarb and stir.
- Gradually add the milk, stirring until it’s combined.
- Pour into prepared tin and bake for approximately 1 hour, until the centre is just cooked.
- Remove from oven and allow to the parkin to cool in the tin.
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