Recipe Page

Yorkshire Parkin

Perfect for Bonfire Night and an autumnal cuppa by the fire! Preparation time: 20 minutes. Cooking time: 30 minutes. Serves: 12

Ingredients

225g / 8oz Plain flour 2 level tsps Ground ginger 1 level tsp Bicarbonate of Soda ½ level tsp salt 225g /8oz Medium oatmeal 115g / 4oz Black treacle 115g / 4oz Golden syrup 115g / 4oz Soft light-brown sugar 115g /4 oz Unsalted butter 150ml / 5floz Milk 1 Egg - beaten

Method

Preheat the oven to 180C / Gas mk 4. Grease and line a 30 x 25 x 5 cm (12 x 10 x 2 inch) roasting tin with grease-proof paper. Place the treacle, golden syrup, sugar and butter into a heavy-bottomed saucepan and heat gently until the butter has melted. Remove from the heat. Allow to cool a little then beat in the milk and the egg. Sift the flour, ginger, bicarbonate of soda and salt into a large mixing bowl. Stir in the oatmeal and make a well in the centre. Pour the liquid mixture into the well and beat thoroughly. Pour into the roasting tin and bake in the centre of the oven until firm and springy. Leave to cool in the tin. When cold wrap in greaseproof paper and leave for a couple of days in an airtight tin, because the flavour of Parkin improves with keeping.