Yorkshire Parkin
A delicious sticky, soft & warming Yorkshire Parkin recipe, it should not be confused with Ginger bread, difference being it contains oats!
Servings 16
Calories 263kcal
Equipment
- 9 inch x 9 inch tin
- Grease Proof Paper
Ingredients
- 150 g Black Treacle
- 150 g Golden Syrup
- 150 g Butter Salted or unsalted
- 100 g Soft Brown Sugar I used dark
- 300 g Porridge Oats Blitzt in food processor
- 150 g Self-Raising Flour
- 2 teaspoons Ground Ginger 3 if you love ginger
- 1 Teaspoon Mixed Spice
- 2 Medium Eggs
- 2 tbsp Milk
Instructions
- Preheat your oven to 140C / (130C fan) / 275F / Gas 1
- Pop your porridge oats into a food processor and pulse (not to a powder but as per picture in post). If you are using medium oatmeal there is no need to do this
- In a saucepan melt together your butter, black treacle, golden syrup and soft brown sugar. Do this slowly and gently - you are just looking to melt your butter not boil your mixture. Keep stirring & remove from the heat
- Whilst your pan ingredients are cooling, In a large mixing bowl add your self-raising flour, porridge oats (pulsed) , Ground ginger and Mixed Spice - give it a stir with a spoon
- Add your melted treacle mix to the dry ingredients and stir with a wooden spoon
- Add your 2 eggs and milk to the mix and beat until a smooth consistence is achieved
- Pour into your greased and lined tin and bake in the centre of the over for 60 minutes
- Leave to cool in the tin, please try and leave it for 2-3 days in an airtight container to mature - then cut into 16 pieces and enjoy!
Notes
**** Nutritional information is approximate and intended as a guide
Nutrition
Calories: 263kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 72mg | Potassium: 243mg | Fiber: 2g | Sugar: 20g | Vitamin A: 266IU | Vitamin C: 0.04mg | Calcium: 72mg | Iron: 2mg