Black Treacle Oat Cake

Black Treacle Oat Cake

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This is a recipe for 'parkin' as it is called in North England. It is a traditional oat cake that gains flavour from black treacle, brown sugar and ground ginger.


Serves: 16 

  • 3/4 cup (125g) brown sugar
  • 125g butter
  • 125g black treacle
  • 1 egg
  • 125ml milk
  • 1 3/4 cups (220g) plain flour
  • 1 2/3 cups (250g) medium oatmeal
  • 1 teaspoon ground ginger
  • 1/2 teaspoon bicarbonate of soda

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat the oven to 180 degrees C. Grease and flour a 20x30cm baking tin.
  2. Melt the sugar, butter and treacle over low heat.
  3. Whisk the egg well. Off the heat add the eggs to the syrup mix with half of the milk.
  4. Combine the flour, oatmeal and ginger in a bowl and pour into the treacle mixture.
  5. Dissolve the bicarbonate of soda in the remaining milk and add to the rest of the mixture. Stir well then tip into the prepared tin.
  6. Bake until the cake tests done when a skewer inserted into the centre comes out clean; about 1 hour. For best flavour keep in an airtight container for at least 5 days before serving.

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