Ingredients with Measurements:
- 225g self-raising flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 225g oatmeal
- 225g black treacle
- 225g golden syrup
- 225g butter
- 225g dark brown sugar
- 4 eggs
- 150ml milk
Special Equipment Needed:
- 9-inch square cake tin
- Baking parchment
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 150°C/300°F/Gas Mark 2. Grease and line the cake tin with baking parchment.
2. In a mixing bowl, sift together the flour, ginger, cinnamon, and bicarbonate of soda. Add the oatmeal and mix well.
3. In a saucepan, melt together the treacle, golden syrup, butter, and sugar over low heat. Stir until the sugar has dissolved.
4. In a separate mixing bowl, whisk the eggs and milk together.
5. Add the treacle mixture to the flour mixture and stir well. Then add the egg and milk mixture and stir until everything is well combined.
6. Pour the mixture into the prepared cake tin and bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
7. Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
150°C/300°F/Gas Mark 2
Serving size:
12 servings
Nutritional information:
Per serving:
- Calories: 484
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 73g
- Sugar: 47g
- Fiber: 2g
- Protein: 6g
- Sodium: 292mg
Substitutions for ingredients:
- Instead of oatmeal, you can use rolled oats or quick oats.
- Instead of black treacle, you can use molasses.
- Instead of golden syrup, you can use corn syrup or honey.
- Instead of dark brown sugar, you can use light brown sugar or granulated sugar.
Variations:
- Add chopped nuts or dried fruit to the mixture before baking.
- Serve with whipped cream or custard.
- Make mini parkins by baking the mixture in muffin tins.
Tips and Tricks:
- To make the parkin more moist, wrap it in foil and leave it for a day or two before serving.
- Use a sharp knife to cut the parkin into slices.
- Store the parkin in an airtight container for up to a week.
Storage Instructions:
Store the parkin in an airtight container at room temperature for up to a week.
Reheating Instructions:
To reheat the parkin, wrap it in foil and warm it in the oven at 150°C/300°F/Gas Mark 2 for 10-15 minutes.
Presentation Ideas:
Serve the parkin on a cake stand or plate. Dust with icing sugar before serving.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the parkin before serving.
Pairings:
Serve the parkin with a cup of tea or coffee.
Suggested Side Dishes:
Serve the parkin with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting Advice:
- If the parkin is too dry, add a little more milk to the mixture before baking.
- If the parkin is too moist, bake it for a little longer.
Food Safety Advice:
- Make sure the parkin is cooked all the way through before serving.
- Store the parkin in an airtight container to prevent contamination.
Food History:
Treacle parkin is a traditional cake from the north of England, particularly popular in Yorkshire and Lancashire. It was originally made with oatmeal and treacle, which were cheap and readily available ingredients.
Flavor Profiles:
Treacle parkin has a rich, sweet, and spicy flavor, with notes of ginger and cinnamon.
Serving Suggestions:
Serve the parkin as a dessert or as a sweet treat with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Rich, Moist, Sweet, Spicy, Caramelized