This strongly spiced gingerbread cake is flavoured with oats and black treacle. Traditionally this Yorkshire favourite is eaten on Guy Fawkes night on the 5th November but remains a popular treat throughout the winter months.
Yorkshire Parkin is baked to a hard cake, but after a few days stored in an airtight container, the cake softens to its intended texture. It is therefore advised to make this recipe in advance so as to allow for the resting period.
1. Melt the butter, sugar, treacle and golden syrup until all the sugar has dissolved
2. Sift all dry ingredients into the butter mixture and combine well
3. Whisk together the eggs and milk and fold into the cake mixture
4. Pour the batter into a 1-inch deep baking pan and cook at 170 degrees for 25 minutes or until a knife comes out clean when inserted into the cake.
Allow the cake to rest as advised above, and then serve with clotted cream, rhubarb compote or vanilla ice cream.
225g soft unsalted butter
225g soft brown sugar
135g black treacle
500g golden syrup
225g self-rising flour
5 tsp ground ginger
2.5 tsp mix spice
5 medium sized eggs
3 tsp milk