Yorkshire oatmeal and treacle parkin
A dense English ginger, oatmeal and treacle cake, left for a day to become softer and stickier.
Active time25 min
Cooking1 h 15 min
Total27 hResting : 26 h
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Ingredients
- 1 tbsp ground ginger
- 205 g unsalted butter
- 60 ml whole milk
- 1 large egg
- 250 g bought self-raising wheat flour
- 85 g soft light brown sugar
- 100 g medium oatmeal, not rolled oats or fine flour
- 85 g black treacle
- 200 g golden syrup
Preparation
Preheat a conventional oven to 160 °C. Grease a deep 22 cm square tin with 5 g butter and line with baking paper. Crack the egg and beat it with the milk. Gently heat golden syrup, black treacle, brown sugar and the remaining 200 g butter in a large saucepan for about 5 minutes, stirring until sugar dissolves without boiling. Off the heat add oatmeal, self-raising flour and ginger, then egg-milk. Pour into the tin.
1 tbsp ground ginger205 g unsalted butter60 ml whole milk1 large egg250 g bought self-raising wheat flour85 g soft light brown sugar100 g medium oatmeal, not rolled oats or fine flour85 g black treacle200 g golden syrup- oven
- deep square tin
- baking paper
- bowl
- fork
- large saucepan
- spoon
Bake for about 60 minutes until firm with a lightly crusted top. Check from 50 minutes to avoid drying out. Cool completely in the tin for about 90 minutes. Remove paper, wrap in clean baking paper and place in an airtight box. Let mature for 1440 minutes in a cool dry place before cutting into small slices. The crumb becomes softer and stickier as it rests.
- oven
- deep square tin
- oven gloves
- rack
- baking paper
- airtight box
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration