Parkin cakes

Ingredients

• 175 g instant oats (medium rolled oats)
• 75 g (½ cup) self-raising flour
• 45 g molasses (black treacle)
• 90 g golden syrup or pure maple syrup
• 100 g unsalted butter
• 1½ tsp ground ginger
• ½ tsp ground nutmeg
• a pinch of salt
• 1 egg, beaten
• 1 tbsp whisky (or milk for a child-friendly version)

Resting time overnight

You will need to begin this recipe 1 day ahead.

Instructions

Preheat the oven to 140ºC. Grease a 20 cm x 26 cm baking tin and line with baking paper.

Place the oats and flour in a large bowl and set aside. Place the molasses, golden syrup and butter in a saucepan over low heat and stir until melted and combined (make sure the sweet and sticky mixture doesn’t boil).

Stir the syrup mixture into the oats mixture, then add the spices, salt, egg and whisky, and stir to combine.

Pour the mixture into the tin and place in the middle of the oven. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Let the cake cool completely in the tin. Turn out, transfer to a cake tin or airtight container and leave to mature for at least 24 hours. Cut the cake into slices or squares, whatever size you prefer.

Recipe from Miss Foodwise by Regula Ysewijn with photographs by Regula Ysewijn.