As the final of Bake off doesn’t have a particular theme I deviated away this week. But sticking to the seasonal bakes I decided to make Parkin a type of rich ginger cake often eaten in the north around bonfire night. This is the perfect bonfire night treat the fiery-ness of the ginger and the sticky treacle creates a moist and delicious cake, personally I love it eaten warm. It is the kind of cake that could almost be considered a pudding I think it would be lovely served with some vanilla custard. I will definitely be adding this as a regular bake! My uni friends loved it so I don’t think there will be any left for my family as I’ll have to make another one!
Ingredients
- 120g of Black Treacle
- 80g of Golden Syrup
- 175g of Soft Brown Sugar
- 170g of Butter
- 200g of Self Raising flour
- 200g of Oats
- 3 tsp of Ground Ginger
- 1/2 tsp of Ground Nutmeg
- 1 tsp of Bicarbonate of soda
- 5cm x 5cm of Fresh Ginger
- 1 Egg
- 45ml Milk
Method
- Pre heat the oven to 140 degrees Celsius.
- Firstly add the treacle, syrup, sugar and butter to a large saucepan and melt on the hob gently until all the butter and sugar has melted, make sure not to let the mixture boil or burn.
- Weigh out the flour, spices and bicarbonate of soda into a large bowl.
- Weigh out the oats and blitz in a food processor into a fine powder or oatmeal. Then add to the flour.
- Add the flour and oat mix to the treacle and beat together until no lumps.
- Beat the egg in a jug along with the milk and add the the cake batter.
- Grate the fresh ginger into cake and mix together.
- Grease and line a square baking tin 20 x 20 cm (I didn’t have one this size so used a longer but narrower casserole dish).
- Fill the cake tin.
- Bake the cake in the oven for 1- 1.5 hours. Mine took 1.15 minutes which created the perfect gooey centre.
- Serve warm or leave for a few days as the cake gets stickier over time.
