This traditional Yorkshire cake is best eaten on Bonfire night !
110g soft light brown sugar
225g golden syrup
225g medium oatmeal
110g self raising flour
2tsp mixed spice
2 medium eggs
Pinch of salt
1. Pre-heat oven to 140 °c/120 fan/gas 1. Grease a square cake tin.(lining optional)
2. Over a gentle heat, melt the butter, sugar & syrup together. Do not boil! Remove from heat and set aside to cool slightly.
3. In a mixing bowl sift in all the dry ingredients and make a well in the middle. Carefully add the melted mixture gradually and fold together. Pour in the whisked eggs and milk stir until combined.
4. Pour into baking tin. Bake for 1 1/2 hours but keep an eye on it because parkin can easily become over baked and dry.
5. Take out of the oven and leave in the tin until cooled. Remove from tin.
6. Store parkin in a cake tin wrapped in greaseproof paper, cling film or tin foil. Keep in tin for at least a day and upto a week before cutting into it. This makes the cake even more sticky and flavoursome.
Your night will definitely go off with a bang after a couple of pieces of parkin!