A sticky, seasonal treat, perfect for eating at anytime of the year hot or cold.
Delicious served with our Proper Homemade Custard.
Ingredients
225g self-raising flour
225g oatmeal
75g soft dark brown sugar
2 x 5ml spoons ground ginger
½ x 5ml spoon bicarbonate of
soda
200g golden syrup
110g unsaturated fat spread
200ml semi-skimmed milk
1 large egg
Equipment
Weighing scales
Greaseproof paper
Scissors
20cm cake tin
Pastry brush
Mixing bowl
Measuring spoons
Saucepan
Wooden spoon
Oven gloves
Cocktail stick or skewer
Wire rack
Instructions
- Preheat oven to 170°C/150°C fan or gas mark 3. Grease and line the cake tin with greaseproof paper.
- Place the flour, oatmeal, brown sugar, ginger and bicarbonate of soda into the mixing bowl.
- Melt the golden syrup and spread with the milk in a saucepan, until warm and just melted together.
- Pour the syrup mixture in with the dry ingredients and mix together.
- Beat the egg into the mixture and mix well.
- Pour into the lined cake tin.
- Bake for 45 minutes–1 hour. Insert a cocktail stick or skewer into the centre. If it is clean when you remove it, then the parkin is cooked. Turn out onto the wire rack to cool.
Skills used include:
Weighing, measuring, beating, mixing/combining, melting and baking.
Top Tips
Place your saucepan on the weighing scales, set the scales to zero and then pour in the syrup. Set the scales to zero
once more and weigh the spread.
Prepare now, eat later
Parkin is a tasty treat that keeps well, becoming more moist and sticky with time. Wrap in cling film or foil when cold and store in an airtight container for up to 2 weeks.
