Name: Yorkshire Ginger Parkin
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 85 min
Yield: 16 servings (estimated)
Cuisine: British
Ingredients: 1½ cups (180g) steel cut oats (pulsed in food processor); ¾ cup (90g) all-purpose / plain flour; 1½ teaspoons baking powder; 2 teaspoons ginger powder; 1 teaspoon all spice; ¼ teaspoon nutmeg; ¼ teaspoon salt; ¼ cup (60ml) golden syrup or corn syrup; ⅔ cup (155ml) black treacle or molasses; ¾ cup (150g) brown sugar; ½ cup (115g) butter; ¼ cup (45g) crystallized ginger, finely chopped; 1 egg, lightly beaten; 2 tablespoons milk

Method

12 steps

Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin.
Measure out the steel cut oats and put through a food processor to break down, leaving some chunks.
Add all dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder.
In a small saucepan, add butter, brown sugar, black treacle/molasses, and golden syrup. Stir until melted, not boiling. Remove from heat and cool for 5 minutes.
Pour the warm sugar mixture into the dry ingredients and stir until combined.
Stir in crystallized ginger, the egg, and milk.
Pour the batter into the prepared baking tin.
Bake for approximately 1 hour and 15 minutes, checking with a toothpick for doneness (it should come out clean).
Allow to cool in the tin for a few minutes.
Turn onto a cutting board, slide out the tin, and remove parchment paper.
Cool for 10-15 minutes before cutting into squares.
Let the cake rest for 2-3 days to develop flavor and sticky texture.

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