We love to walk when we have the opportunity, especially with family and friends, and our Yorkshire roots mean that our favourite baked snack has to be traditional sticky Parkin. Parkin is a gingerbread cake traditionally made with oatmeal and black treacle. Have you tried it?
225g golden syrup 50g black treacle 110g block butter 110g dark brown soft sugar 225g medium oatmeal 110g self-raising flour 2 level teaspoons ground ginger pinch of salt 1 large egg, beaten 1 tablespoon milk
Pre-heat the oven to 140°C, gas mark 1. To weigh syrup and treacle, then add the butter and the sugar to the saucepan and place it over a gentle heat until the butter has melted, you don’t want it to boil. Meanwhile measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till everything is thoroughly blended. Next add the beaten egg and, lastly, the milk. Now pour the mixture into the prepared tin and bake near the centre shelf of the oven for 1½ hours.
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