Yorkshire Parkin
Sticky, fiery, and deeply comforting – this classic spiced ginger cake gets even better with time.
Ingredients
200g butter250g
1 large egg6 pack
4 tbsp milk1L
200g golden syrup454g
85g black treacle454g
85g brown sugar500g
100g oatmeal1kg
250g self-raising flour1.5kg
1 tbsp ground ginger35g
Method
- Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.
Cost to cook
12
serves 12 ·
Mostly estimated prices. Full-pack shop cost · about £3.80 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.05 est. · serves 12