zoom Toffee apple parkin

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Toffee apple parkin

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Toffee apple parkin

    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Makes: 8 - 10

    Ingredients

    225g Lyle’s Golden Syrup
    50g Lyle’s Black Treacle
    50g Waitrose Seriously Buttery Caramel Dipping Sauce
    75g Waitrose Dark Brown Muscovado Sugar
    100g Kerrygold Pure Irish Butter
    1 medium Waitrose British Blacktail Free Range Egg, beaten
    225g medium oatmeal
    2 tsp ground ginger
    100g self-raising flour
    Pinch salt
    1 Cox apple (unpeeled), grated
    65g tub Cooks’ Homebaking Fudge Chunks

    Method

    1. Preheat the oven to 150°C, gas mark 2, and grease and base line a 20cm round cake tin.

    2. Place the syrup, treacle, caramel sauce, sugar and butter in a medium pan and heat gently until the sugar has dissolved and the butter has melted. Remove from the heat and stir in the egg.

    3. Mix together the oatmeal, ginger, flour and salt and stir into the syrup mixture with the grated apple and fudge chunks. Pour into the prepared tin and bake for 1 hour 10 minutes or until cooked throughout. Leave to cool completely in the tin before slicing and serving. This keeps well in the fridge for up to 5 days with the flavours developing even further.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary