A gingerbread-like cake from the north of England.
- 1/2 cup unsalted butter (one stick), melted and cooled plus more for greasing the pan
- 1/2 cup packed dark brown sugar
- 3 tablespoons blackstrap molasses
- 1/2 cup + 2 tablespoons golden syrup (at most grocery stores in the international section or online)
- 1 1/2 cups pinhead oats or old fashioned oats, processed in a food processor until coarsely ground
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 tablespoon milk
- pinch salt
- Preheat oven to 285 degrees Fahrenheit.
- Butter and line an 8 by 8 inch square baking tin with parchment paper, then butter the paper.
- Combine all ingredients in a large bowl and mix thoroughly.
- Pour into the baked pan and bake for about an hour and a half. Center will be firm and edges will be hard.
- Allow to cool in the pan. When cool, wrap in parchment paper and wrap in foil or place in an air-tight container for four days to a week.
- Parkin is baked hard and then left to soften and moisten in a cake tin for the period of a few days to a week. This step cannot be skipped and is not accounted for in the time estimates provided above.
- Serving Size: 16