Name: Parkin
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 1/2 cup unsalted butter (one stick), melted and cooled plus more for greasing the pan; 1/2 cup packed dark brown sugar; 3 tablespoons blackstrap molasses; 1/2 cup + 2 tablespoons golden syrup (at most grocery stores in the international section or online); 1 1/2 cups pinhead oats or old fashioned oats, processed in a food processor until coarsely ground; 1 cup all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground ginger; 1 teaspoon pumpkin pie spice; 2 large eggs; 1 tablespoon milk; pinch salt

Description

A gingerbread-like cake from the north of England.

Ingredients

1/2 cup unsalted butter (one stick), melted and cooled plus more for greasing the pan
1/2 cup packed dark brown sugar
3 tablespoons blackstrap molasses
1/2 cup + 2 tablespoons golden syrup (at most grocery stores in the international section or online)
1 1/2 cups pinhead oats or old fashioned oats, processed in a food processor until coarsely ground
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
2 large eggs
1 tablespoon milk
pinch salt

Instructions

Preheat oven to 285 degrees Fahrenheit.
Butter and line an 8 by 8 inch square baking tin with parchment paper, then butter the paper.
Combine all ingredients in a large bowl and mix thoroughly.
Pour into the baked pan and bake for about an hour and a half. Center will be firm and edges will be hard.
Allow to cool in the pan. When cool, wrap in parchment paper and wrap in foil or place in an air-tight container for four days to a week.

Notes

Parkin is baked hard and then left to soften and moisten in a cake tin for the period of a few days to a week. This step cannot be skipped and is not accounted for in the time estimates provided above.

Nutrition

Serving Size: 16