Yorkshire Parkin with Black Treacle and Oatmeal

What you need

• 100 g (7 tbsp) unsalted butter, plus extra for greasing the tin
• 100 g (1/3 cup) black treacle, US cooks can use blackstrap molasses
• 200 g (2/3 cup) golden syrup, light corn syrup is the nearest US substitute
• 100 g (1/2 cup) dark muscovado sugar, dark brown sugar works
• 200 g (1 1/2 cups) self-raising flour, self-rising flour in the US
• 100 g (1 cup) medium oatmeal, fine or medium; porridge oats also work, but the crumb is coarser
• 2 tsp ground ginger
• 1 tsp bicarbonate of soda, baking soda
• 1 egg, medium, beaten
• 6 tbsp whole milk

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F). Butter a 20 cm (8 in) square tin and line it with baking paper.

2. 2

   Warm the treacle, golden syrup, sugar and butter together in a pan on low heat, stirring until smooth. Remove from the heat and cool for 10 min.

3. 3

   Mix the flour, oatmeal, ginger and soda in a large bowl.

4. 4

   Pour the warm syrup mixture into the dry ingredients in 3 or 4 additions, stirring well after each so no lumps form.

5. 5

   Beat the egg into the milk, then stir it into the batter. The batter should be thick but pourable.

6. 6

   Scrape the batter into the tin and level the top.

7. 7

   Bake until the cake is risen and just firm to the touch, 55-60 min. A skewer should come out with a few damp crumbs.

8. 8

   Leave the parkin to cool completely in the tin. The middle will sink slightly, which is normal.

9. 9

   Lift it out, wrap it tightly in baking paper and store it in an airtight tin for 2-3 days. The top turns sticky and the crumb soft and dark.

10. 10

    Cut into 16 squares and serve at room temperature.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.