There is still wintery vibe around. Ireland is not New York and we haven’t seen snow, except in mountains, but I still want to wrap with the warmest blanket, get a cat on my laps, grab a book and eat something sweet. That cake would be perfect snack for a winter walk, along with Thermos of hot tea or coffee.
But truth to be told, I’m usually not a big fan of gingerbread. I love the gingerbread spice mix flavour, but cakes, not so much. Most of those I ate were often too dry to my liking. Therefore I’m still searching for perfection.
This year for Christmas I made this Parkin. It’s sticky and has the lovely molasses flavour. The flavours develop, so you can make it ahead. I will still look for my ideal, but that one is really nice.
Parkin – Yorkshire gingerbread
For 23×23-cm cake pan
- 225g butter, room temperature
- 170g golden syrup
- 100g treacle
- 85g light muscovado sugar
- 100g oats
- 250g plain flour
- 2 tsp ground ginger
- 2 tsp baking soda
- 1 egg
- 3 Tbsp milk
Preheat the oven to 150°C/140°C fan.
Line a 23×23-cm cake pan with parchment paper.
Melt the butter, golden syrup, treacle and sugar in a small saucepan. Stir until combined.
Leave it to cool slightly.
Place oats into a food processor and pulse the oats until they are half of the size.
Sift flour, ginger and baking soda and mix with ground oats.
Add the slightly warm butter and sugar mixture to dry ingredients.
Mix in an egg and milk and mix until combined.
Pour the batter into the prepared cake pan.
Bake in preheated oven for 50 to 60 minutes, or until a skewer inserted in the middle comes out clean.