Delia Smith Parkin Food
PARKIN
Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.
Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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- Pre-heat the oven to 140C. Delia recommends weighing your saucepan and then weighing the syrup into the pan. Remember to have weighed your butter first if you are using this method;)
- Put the syrup, butter and sugar into a heavy-based pan and heat gently till the butter is melted and the sugar starts to dissolve
- Measure the oatmeal, flour and dried ginger into a mixing bowl with a pinch of salt. Add the crystallised ginger to the syrup mixture then stir that through the oatmeal mixture. You can use a stand mixer for this on a low setting.
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