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Delia's Traditional oatmeal parkin
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225g golden syrup
50g black treacle
110g block buter
110g dark brown soft sugar
225g medium oatmeal
110g self-raising flour
2 level teaspoons ground ginger
Pinch of salt
1 large egg, beaten
1 tablespoon milk
Pre-heat the oven to 140°C, gas mark 1
Equipment: An 18cm loose-based round cake tin, with a pleated silicone liner
To weigh syrup and treacle, it helps to place the opened tins in a pan of barely simmering water for 5 minutes to make them easier to pour. Then weigh a saucepan on the scales, and weigh the syrup and treacle into it.
Now add the butter and the sugar to the saucepan and place it over a gentle heat until the butter has melted – don’t go away and leave it unattended, because for this you don’t want it to boil.
Meanwhile measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till everything is thoroughly blended. Next add the beaten egg and, lastly, the milk.
Now pour the mixture into the prepared tin and bake near the centre shelf of the oven for 1½ hours.
Then cool the parkin in the tin for 30 minutes before turning out.
Don’t worry if it sinks slightly in the middle – this is quite normal.
When it’s completely cold, store in an airtight tin.
We use a pleated silicone liner in the tin, which helps keep the moisture in during storage.
Recipe from Delia's Cakes published by Hodder and Stoughton 2013 . © Delia Smith 2013
To watch this recipe video, click here
See also: Delia's Apricot Oat Slices
For more information about Delia's online cookery school go to www.deliaonline.com
This recipe was first published in August 2013.