Yummy Parkin - British Gingerbread / Cake
- 100 g black treacle
- 75 g golden syrup
- 150 g butter
- 100 g soft brown sugar
- 175 g plain flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 12 teaspoon nutmeg, grated
- 275 g medium oatmeal
- 1 large egg
- 150 ml full-fat milk
- 1 teaspoon bicarbonate of soda
- Preheat the oven to 180C/ Gas 4.
- Line a deep 20cm square cake tin with nonstick baking paper.
- Put the black treacle, golden syrup, butter and sugar in a pan and heat gently, stirring, until the butter and sugar have dissolved.
- Set aside until lukewarm.
- Sift the flour, ginger, cinnamon and nutmeg into a bowl.
- Stir in the oatmeal.
- Lightly beat the egg and milk with a fork, add bicarbonate of soda and stir into the flour mixture, along with the butter and treacle until evenly mixed dont overbeat.
- Turn into the tin and bake for about 50 minutes, or until firm when lightly pressed in the middle.
- Leave for 10 minutes, then turn out and cool on a rack.
- Keep in an airtight container for two days before eating (to make sure it's good & sticky!
- ).
black treacle, golden syrup, butter, brown sugar, flour, ground ginger, ground cinnamon, nutmeg, oatmeal, egg, milk, bicarbonate of soda
Taken from www.food.com/recipe/yummy-parkin-british-gingerbread-cake-325446 (may not work)