Toffee apple parkin


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


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.

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

Makes: 8 - 10

Nutritional Info

Typical values per serving:

Energy 1,643kJ
Fat 13.3g
Saturated Fat 6.9g
Carbohydrate 62.6g
Sugars 38.4g
Protein 5.1g
Salt 0.6g
Fibre 2.2g

Based on 10 servings

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3 stars

Average user rating Based on 72 ratings

This recipe was first published in Tue Oct 28 14:24:33 GMT 2014.