Directions
Ingredients
- 4 oz Butter unsalted
- 4 oz Soft brown sugar
- 2 oz Molasses
- 7 oz Corn syrup - light
- 8 oz Oatmeal
- 4 oz Self raising flour
- 2 tsp Ginger - ground
- 1/2 tsp Mixed spice
- 1/2 tsp Nutmeg, ground
- 2 ea Eggs - large
- 1 tbsp Whole milk
For the hot spiced syrup
- 7 oz Corn syrup - light
- 1/2 tsp Mixed spice
- 2 tsp Cider - dry
Instructions
- Preheat an oven to 275º F. Lightly grease an 8" x 8'" square cake tin.
- In a saucepan, melt the butter, sugar, molasses and corn syrup just to the point where they are all melted and combined. Set the saucepan aside to cool slightly.
- Sift all the dry ingredients to a separate large mixing bowl and make a well in the center. Slowly add the butter mixture, folding into the flour. Beat the eggs with the milk then add to the mixture.
- Pour the mixture onto the baking tin and bake for 1 1/2 hours. Check it at the 1 hour point to make sure it is not getting too dry.
- Remove from the oven and leave to cool for at least 20 minutes in the baking tin, then move to a cooling rack to cool completely.
- When totally cool, wrap in greaseproof paper and store in a cake tin or sealed plastic tub for at leat a day but preferably a week to allow the flavor to develop and for the Parkin to get its characteristically sticky texture.
For the hot spiced syrup
- To make the hot spiced syrup, whisk all the ingredients together in a small pan and warm, but do not boil.
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