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    Delia's Traditional oatmeal parkin

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    Delia's Traditional oatmeal parkin

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 30 minutes
    • Total time: 1 hour 45 minutes, plus 30 minutes cooling


    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.

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    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 




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