Oatmeal parkin

February 1, 2018 7:17 am Published by 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!

Oatmeal parking mixture

Before cooking…

Ingredients

150g mixed golden syrup and treacle (in a ratio of 4:1)

75g butter

75g soft brown sugar

175g oatmeal

75g self-raising flour

1 ½ tsp ground ginger

Pinch salt

1 egg, beaten

1 dessertspoon milk

Keep in an airtight tin - it improves with age!

…and afterwards!

Method

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.

 

 

 

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This post was written by Yzanne

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