Parkin cake

Ingredients

• 200g medium oatmeal
• 150g self-raising flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 150g unsalted butter
• 150g black treacle
• 100g golden syrup, plus extra to serve
• 100g dark muscovado sugar
• 1 large egg, beaten
• 3 tbsp whole milk

Steps

1. 1

   1. Preheat the oven to 160°C fan. Grease and line a 20cm square baking tin with parchment paper.

2. 2

   2. Gently melt the butter, treacle, golden syrup, and muscovado sugar together in a saucepan over low heat, stirring until combined, then remove from heat and let cool for five minutes.

3. 3

   3. In a large bowl, whisk together the oatmeal, flour, ginger, cinnamon, and nutmeg, then pour in the melted mixture and stir well.

4. 4

   4. Add the beaten egg and milk to the batter and mix until smooth and pourable, then pour into the prepared tin.

5. 5

   5. Bake for 35–40 minutes until the top is set and a skewer comes out with just a few moist crumbs; the cake will firm as it cools.

6. 6

   6. Cool completely in the tin, then wrap tightly in foil and rest for at least 24 hours before cutting — the texture becomes stickier and more yielding over two to three days.