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.
- oven
- deep square tin
- oven gloves
- rack
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.
- 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