Parkin Cake

Ingredients

• 200g Butter
• 1 large Egg
• 4 tbs Milk
• 200g Golden Syrup
• 85g Black Treacle
• 85g Brown Sugar
• 100g Oatmeal
• 250g Self-raising Flour
• 1 tbs Ground Ginger

Instructions

1. Preheat the oven to 160°C / 140°C fan / Gas mark 3. Grease a deep 22 cm square cake tin and line it with baking parchment. Lightly beat the egg and milk together with a fork.
2. Gently melt the golden syrup, treacle, brown sugar and butter together in a large pan over low heat, stirring until the sugar has completely dissolved and the mixture is smooth. Remove from the heat.
3. In a bowl, combine the oatmeal, self-raising flour and ground ginger. Stir the dry ingredients into the syrup mixture, then add the egg and milk and mix until evenly combined.
4. Pour the batter into the prepared tin and level the surface. Bake for 50 minutes to 1 hour, until the cake feels firm and slightly crusty on top.
5. Leave the cake to cool completely in the tin. Wrap it in parchment and foil and store for 3–5 days before eating if possible, as it will become softer and stickier over time, keeping well for up to two weeks.

instructions_source: editorial-classic