Oatmeal Parkin
Ingredients
- 110 g golden syrup
- 25 g black treacle ((or substitute 150g dark syrup for golden syrup + treacle))
- 75 g butter
- 75 g brown sugar
- 175 g oatmeal ((not instant - 'medium' oatmeal specified in original))
- 75 g self-raising flour ((sifted))
- 1.5 t ginger
- 1 pinch salt
- 1 egg ((small, beaten))
- 2 t milk
Method
Weigh syrup (or syrup and treacle) into a saucepan. Add the butter and brown sugar, and heat gently until the butter has melted. Do not allow the butter to boil.
Measure the oatmeal, flour, and ginger into a mixing bowl and add a pinch of salt. Gently stir in the warmed syrup mixture until everything is thoroughly blended. Add the beaten egg and then the milk.
Pour the mixture into a lightly-greased 6 inch square cake tin, and bake in the centre of the oven for about 1.5 hours, or until the centre feels springy to the touch.
Cool the parkin in the tin for 30 minutes before turning out.
Notes
Parkin is best if left in an airtight container for a week or two before eating - it starts out somewhat dryish, but becomes moist and chewy over time.
The original recipe calls for 150g of 'dark syrup'. This can be substituted for the treacle+golden syrup combination shown above, but apparently the dark syrup provides a better flavour.
SJ Note: This turned out much thinner than the parkin Chris is used to, and also too dry (it had far too much oatmeal, proportionately).