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Sticky parkin
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This traditional English moist oatmeal cake is low in fat - which means it keeps well and just gets stickier and stickier
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Prep time: 10 mins
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Cooking time: 1 hr
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Total time: 1 hr 10 mins
(plus 15-20 mins cooling time) -
Makes: 16-20
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
The cake can be wrapped in a freezer bag and frozen for up to three months. Allow it to defrost before serving.
- 125g (4oz) butter
- 175g (6oz) black treacle
- 150ml (¼ pint) milk
- 175g (6oz) self-raising flour
- 175g (6oz) medium oatmeal
- 125g (4oz) dark muscovado sugar
- 2 level tsp ground ginger
- 1 medium egg, beaten
- 18cm (7in) square cake tin, lined with baking parchment
Method
- Place the butter, treacle and milk in a pan, and heat gently until butter has melted.
- Add the flour, oatmeal, sugar and ginger, then beat in the egg.
- Pour mixture into the lined tin and bake in the centre of a preheated oven at 160°C (320°F, gas mark 2) for 1 hour, or until the centre of the cake is just firm to the touch.
- Remove cake from the oven and leave it to cool in the tin for 15-20 minutes, then transfer it to a wire rack to cool completely.
- When the cake is cold, wrap it in clean baking parchment then foil, and keep it in a cool place for 3-4 days before eating.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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