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Toffee apple parkin
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Makes: 8 - 10
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
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.
Typical values per serving:
Based on 10 servings
This recipe was first published in October 2014.