Parkin was always a real favourite when I was little. My mum always used to make it in the Autumn and I have many fond memories of eating this delicious cake on Bonfire Night
Although Bonfire Night is quite a few weeks off, I’ve had a tin of treacle in the cupboard for ages so decided to dig out my mum’s recipe book where she used to write down her favourite things to make and try to make it myself!
At this time of year you do start to see Parkin in the shops and bakeries, especially if you live in the North of England, but the ones I’ve bought have always been quite light and taste more like ginger cake. The Parkin I remember was darker, stickier and quite a heavy cake to eat.
- 250 Self Raising Flour
- 150g Golden Syrup
- 150g Treacle
- 200g Butter
- 80g Brown Sugar
- 150g Oatmeal/Porridge Oats
- 2 tbsp Ground Ginger
- 1 tbsp Cinnamon Powder
- 2 Eggs, beaten.
You will also need a loaf cake tin lined with greaseproof paper or a cake tin liner
Pre-heat the oven to 160°C.
In a large saucepan, melt the butter and add the sugar, golden syrup and treacle over a gentle heat. All you want to do is get everything melted and mixed together, do not boil the ingredients.
As soon as it’s all melted and mixed together remove from the heat.
In a large mixing bowl, mix the flour, oats, ginger and cinnamon.
Add the melted mixture from the saucepan to the bowl of flour and oats and mix together.
Add the beaten eggs and mix well.
Transfer the mixture to a baking tin and bake in the oven for 60 minutes.
Remove from the oven and cool.
You can eat this Parkin straight away, but even better, wrap in greaseproof paper and store in a cake tin for a couple of days before eating. By doing this the cake gets stickier and becomes even more delicious and moist!
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