The nights are long, the air is cold and thoughts turn to spiced, baked treats! Yorkshire Parkin is a dark, sticky, oaty, gingerbread type of cake traditionally eaten around Bonfire Night. Made ahead and stored in a cake tin, it will be at it’s sticky best for your bonfire party.
I like to whizz up the oats in the food processor for a finer texture, but they can be left whole if preferred.
120g dark brown soft sugar
100g black treacle/molasses
150g golden syrup
120g oats – ground up on the food processor
200g self raising flour
1tsp baking powder
A pinch of salt
1tbs ground ginger
1tsp freshly ground nutmeg
1/2tsp ground cloves
2 extra large eggs, beaten
Pre heat the oven to 140°C/275°F and generously butter a 22cm² baking tin
Place the butter, sugar, treacle and syrup in a heavy based pan and gently heat until everything is melted together, stirring with a wooden spoon. Take care not to boil. When all the ingredients are nicely melted and molten, set aside to cool a little.
In a large bowl, sieve together the flour, baking powder salt and spices and mix in the ground oats.
Pour in the sugar and treacle mixture and mix to combine. Everything should be well mixed and coated. Mix in the beaten eggs and then add the milk. The mixture should be wet and pourable, so once the eggs are added, you might not need all of the milk to get to a nice pouring consistency.
Pour the mixture into the tin and bake for at least an hour and a half. Check the cake after this time, it should be firm and spring back when gently pressed.
Leave to cool in the tin for around 30 minutes. You can serve it warm or keep for a few days and it will increase in stickiness and be at its very best.
Cut into squares and enjoy with hot coffee, tea, or mulled cider!