Parkin Cake is one of my all time favourite cakes and with Bonfire Night fast approaching and the Autumn leaves falling there is no better time to get baking one. Autumn isn’t my favourite season but I do love the dark, cosy evenings and the comfort food that comes with it! Parkin is most definitely a comforting, stodgy cake, ideal for those cold Autumn nights.
Parkin was first made reference to way back in 1728. It was traditionally made around the first week in November using fresh oatmeal and treacle. Eaten only in areas where oats were the staple grain for the poor, Parkin originated in Northern England, around Yorkshire & Lancashire, it is virtually unknown in areas south of the Humber!
To all of you poor souls out there who have never had the pleasure of trying this cake for yourself, do not delay, grab your aprons and get baking yourself our Delciously Sticky Parkin Cake. Just remember, the longer you leave it the softer and stickier it will become so try to refrain from eating it for at least 3 days after baking.
Deliciously Sticky Parkin Cake.
Prep Time; 15 mins
Cooking Time; 1hr – 1hr 20 Minutes
- 200g Medium oatmeal
- 250g Self-raising flour
- 225g (8oz) Soft, light brown sugar
- Pinch salt
- 3 Tsps ground ginger
- 225g Unsalted butter
- 115g Black treacle
- 135g Golden syrup
- 1 Large egg, beaten
- Heat oven to 150°c fan.
- Grease a small cake tin and line with baking parchment.
- 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.
- Pour the mixture into tin and bake for 1 hr to 1hr & 20 minutes until the cake feels firm and a little crusty on top.
- Allow to cool in the tin. Once cool, remove from the time and wrap completely with parchment. Finally cover with foil.
Store for 7 days before eating, or a minimum of 3 days. The longer you leave it the softer and stickier it will become. Parkin can be stored for up to 2 weeks.