February 1, 2018 7:17 am Leave your thoughts
What to do with an unexpected bag of oatmeal? Make this lovely oatmeal parkin! This recipe is adapted from an original by Delia Smith. She recommends leaving the parkin for two weeks in an airtight tin, by which point it will have matured into a chewy and full-flavoured cake. I’m afraid ours never made it to the two weeks – but we liked it just as much on the day of baking!
75g soft brown sugar
1 ½ tsp ground ginger
1 egg, beaten
1 dessertspoon milk
Grease a cake tin and preheat the oven to 140C.
Melt the syrup, treacle, butter and soft brown sugar together. While it melts, mix the oatmeal, flour, ginger and pinch of salt. Add the syrup mixture and stir it all well. Finally, stir in the egg and the milk.
Bake for about 1 and a half hours, until the cake is springy to the touch.
Tags: Delia Smith, golden syrup, oatmeal, oatmeal parkin, Recipe, treacle
Categorised in: recipes
This post was written by Yzanne