Yorkshire Parkin with Lemon and Spices
Ingredients
- You will need a 20cm square tin (not loose bottomed as the batter is quite thin) – lined with baking paper.
- 150 g golden syrup
- 100 g black treacle
- 120 g butter
- 100 g dark brown soft sugar
- 1 lemon – zest and juice
- 220 g fine oatmeal, oat bran or blitz porridge oats to a very fine crumb
- 100 g self raising flour
- ½ tsp salt
- 1 tsp mixed spice
- 1½ tsp ground ginger
- ½ tsp ground mace or 1 tsp ground nutmeg
- 2 eggs beaten together in a jug
- 3 tbsp brandy or 50ml milk
Instructions
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Preheat the oven to 130 degrees c fan assisted or 140 degrees conventional (140 °C)
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I start by blitzing the oatmeal in a food processor to make it as fine as possible. I could only source medium oatmeal so if you can buy fine oatmeal obviously skip this stage. If using porridge oats blitz to a fine crumb.
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In a medium saucepan place the golden syrup, black treacle, lemon zest, butter and sugar. Heat gently until the butter and sugar dissolve but don’t allow the mixture to boil. Take off the heat and set aside.
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In a large mixing bowl place the oatmeal then sift together the flour, salt and spices and mix with the oatmeal. Make a well in the centre and pour in the syrup mixture and mix well. Add the eggs, lemon juice and brandy (or milk). Give a really good stir then pour into the prepared tin.
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Pop into the oven and bake for 60 to 70 minutes until the parkin is slightly risen and firm when touched in the centre.
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Leave to cool in the tin then turn out.
Notes
Committed to this collection by the hand of Hunter.
