200g black treacle/molasses
100g soft dark brown sugar
100ml vegetable oil
150g flour
1 tsp baking powder
150g porridge oats
1 tsp ground ginger
1tsp allspice
Grease and line an 20X20cm cake tin.
In a large heavy-based saucepan melt together the oil, sugar, black treacle over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.
I a large bowl stir together all the dry ingredients. Gradually add the melted sugar mixture stirring to coat all the dry ingredients and mix thoroughly.
Pour the mixture into the prepared tin and cook for 45-60 minutes oven 150-160*C.
Remove Parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 2 days if you can resist eating it and the flavors really develop and the mixture softens and become moist and sticky.
No comments:
Post a Comment