Parkin – Willey’s Weekly Bake 113

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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

  1. Pre heat the oven to 140 degrees Celsius.
  2. 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. JPEG image-5FDCCEE2B47D-2JPEG image-5FDCCEE2B47D-9
  3. Weigh out the flour, spices and bicarbonate of soda into a large bowl. JPEG image-5FDCCEE2B47D-1
  4. Weigh out the oats and blitz in a food processor into a fine powder or oatmeal. Then add to the flour. JPEG image-5FDCCEE2B47D-8
  5. Add the flour and oat mix to the treacle and beat together until no lumps.
  6. Beat the egg in a jug along with the milk and add the the cake batter.
  7. Grate the fresh ginger into cake and mix together.JPEG image-5FDCCEE2B47D-10
  8. 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).
  9. Fill the cake tin. JPEG image-5FDCCEE2B47D-4
  10. Bake the cake in the oven for 1- 1.5 hours. Mine took 1.15 minutes which created the perfect gooey centre. JPEG image-5FDCCEE2B47D-11
  11. Serve warm or leave for a few days as the cake gets stickier over time.

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