Traditional Oatmeal Parkin
But which tradition is it? My grandparents claimed Yorkshire emphatically, while my Lancashire friends are just as emphatic. Either way I just love it, and because it’s so easy to make, if you haven’t yet tasted parkin I urge you to try it. Its virtue is it keeps well and goes on getting stickier.
We use a pleated silicone liner in the tin, which helps keep the moisture in during storage.
|225g golden syrup|
|50g black treacle|
|110g block buter|
|110g dark brown soft sugar|
|225g medium oatmeal|
|110g self-raising flour|
|2 level teaspoons ground ginger|
|pinch of salt|
|1 large egg, beaten|
|1 tablespoon milk|
|Pre-heat the oven to 140°C, gas mark 1|
|Need help with conversions?|
|An 18cm loose-based round cake tin, with a pleated silicone liner|
This recipe is from Delia's Cakes
To weigh syrup and treacle, it helps to place the opened tins in a pan of barely simmering water for 5 minutes to make them easier to pour. Then weigh a saucepan on the scales, and weigh the syrup and treacle into it.
Now add the butter and the sugar to the saucepan and place it over a gentle heat until the butter has melted – don’t go away and leave it unattended, because for this you don’t want it to boil.
Meanwhile measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till everything is thoroughly blended. Next add the beaten egg and, lastly, the milk.
Now pour the mixture into the prepared tin and bake near the centre shelf of the oven for 1½ hours.
Then cool the parkin in the tin for 30 minutes before turning out.
Don’t worry if it sinks slightly in the middle – this is quite normal.
When it’s completely cold, store in an airtight tin.
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This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
An unequivocal winner! Dark, sticky, very moist, keeps like a dream, has always been hugely popular with everyone who makes it.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
There are a million and one versions of Dundee cake, so please don’t write to me and say this isn’t the real one! What I can guarantee is that this is a beautiful cake. It’s not rich and moist like a Christmas cake, but lighter and more crumbly in textur
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