zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Traditional 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

    Traditional Parkin

    This is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 16 squares

    Ingredients

    • 100g butter
    • 125g black treacle
    • 100g Waitrose Orange Blossom Honey
    • 225g oatbran
    • 100g plain flour
    • 1 tsp ground ginger
    • 1 tsp baking powder
    • 100g demerara sugar
    • 1 tsp bicarbonate of soda
    • 50ml milk, warmed

    Method

    1. Preheat the oven to 170ºC, gas mark 3, and grease and line a 20cm-square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted. Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
    2. Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
    3. Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools. Remove from the tin and place in an airtight container or wrap in foil or clingfilm. Store in a cool, dry place. To serve, cut into 16 squares.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Double the batch and make 2 cakes. Eat 1 and freeze the other for later - simply remove from the tin and wrap well in foil. Will freeze for up to 3 months.

    Comments

    Average user rating

    4 stars