Traditionally eaten on Guy Fawkes Night (5 November), this gingerbread-like cake made with oatmeal and treacle becomes slightly softer and sticker after a day or two of keeping. You’ll find it is slightly addictive and great with a cuppa, particularly through the winter months.
- melted butter, to grease
- 125 g butter, chopped
- 100 g (½ cup, lightly packed) brown sugar
- 175 g (½ cup) golden syrup
- 90 g (¼ cup) treacle
- 150 g (1 cup) self-raising flour
- 2 tsp ground ginger
- 90 g (¾ cup) oatmeal (see Baker’s tips)
- 80 ml (⅓ cup) milk
- 1 egg
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour 20 minutes
Preheat oven to 160ºC (140ºC fan-forced). Brush a 16 x 26 cm shallow slice tin with melted butter and line the base and two long sides with a piece of non-stick baking paper.
Combine the butter, brown sugar, golden syrup and treacle in a small saucepan and stir over low heat until the sugar dissolves and the butter has melted. Remove from heat and set aside for 20 minutes to cool slightly.
Sift together the flour and ginger into a medium bowl. Add the oatmeal and stir to combine. Use a fork to whisk together the milk and egg in a small bowl.
Add the flour mixture to the butter mixture and use a wooden spoon to stir until just combined. Add the milk mixture and stir until just combined.
Pour the mixture into the lined tin. Bake in preheated oven for 40 minutes or until a skewer inserted in the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Cut into portions to serve.
• Parkin will keep in an airtight container at room temperature for up to 3 days.
• Oatmeal can be found at specialty food stores and health food stores. If unavailable you can substitute the same quantity of quick cooking oats or finely ground rolled oats in place of the oatmeal.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
For more recipes, view our online column, Bakeproof: Best of British baking.