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Yorkshire Parkin
Rich, sticky and beautifully spiced, Yorkshire Parkin is a true northern classic. Made with warming ginger, black treacle and oats, this traditional bake has a wonderfully moist, dense crumb that only gets better with time. Perfect sliced thick and enjoyed with a cup of tea. As with all good Parkin, it improves if wrapped and left for a day or two. A timeless teatime treat that’s worth the wait.
Ingredients
- 200g Wessex Mill Self Raising Flour
- 100g porridge oats
- 1 tbsp ginger powder
- 150g butter
- 75g caster sugar
- 100g golden syrup
- 100g black treacle
- 3 tbsp milk
- 2 eggs
- plus butter, for tray
Equipment
- 1 x 18cm/7 inch square baking tray
- 1 x mixing bowl
- 1 x saucepan
Method
150°C, Fan 130°C, 300°F, Gas 2
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Preheat the oven and rub a little butter around the inside of a 18cm/7 inch square baking tray.
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Measure the flour, oats and ginger powder into a large bowl and stir well to combine.
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Put the butter, sugar, golden syrup and black treacle into a saucepan and heat gently, stirring occasionally, until the butter has melted.
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Remove from the heat, add the milk and eggs and beat well then stir in the flour blend.
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Tip the mixture into the baking tray, smooth the top and bake for 50-55 minutes.
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Leave to cool in the tin.
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When cold cover with foil or store in a tin for at least 24 hours before slicing into squares.
