Parkin is an authentic old-fashioned English oatmeal and treacle (molasses) cake. It is a delicious sticky cake that reminds me of traditional gingerbread.
1 1/4 cups medium oatmeal
3/4 cup all-purpose (plain) flour
1/2 cup brown sugar (maybe just a tad bit more)
1/3 cup black treacle (just fancy molasses)
1/3 cup golden syrup (cane syrup)
1/2 cup butter
1 1/2 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
3/4 cup milk
Pre-heat the oven to 300 degrees.
Grease a 2lb loaf tin and line it with baking parchment. You don’t need to line the ends.
Weigh out the dry ingredients and put into a large bowl. Stir together.
Put the butter, treacle, syrup and milk into a saucepan and warm over a medium heat until the butter is just melted. You don't want to boil the milk - just heat it to melt the ingredients together properly.
Make a well in the center of the dry ingredients and pour in the milk mixture. Mix the ingredients together with a spoon until fully incorporated. The mixture will be runny.
Pour the mixture into the prepared tin and place it in the middle of the pre-heated oven.
Bake for approximately 1 1/2 hours. If the cake around the edges springs back a little and the middle is at least set, that will do. Don’t over bake it or it will dry out!
Remove from the oven and allow it to fully cool.
Eleanor's Notes: Once it's cool, wrap the parkin in waxed paper and put it away in a tin with a lid for a couple of days to allow it to develop its full stickiness. If you don't have a tin, just wrap it in tin foil. It will be hard not to eat it right away, but it will be magnificent in a couple of days!
For my tea lover friends like @donna and @Anna Elizabeth Henry, parkin goes well with Earl Grey tea, but I think Earl Grey is delicious with anything gingery.
I'm guessing some of our CWT friends from Canada and England will be familiar with this recipe. @Northern Light, have you tried this? I've already checked with @Steph-GB and she agrees that parkin is delicious!