Tweet
I'm baking this today and thought I'd share the recipe with you all. I love Sticky Parkin...have done ever since I was a kid and mi Mum use to let me lick the bowl clean...arrrrrr, memories 
.
Ingredients
225 g plain flour, plus extra for dusting
2 tbsp crystallised ginger
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp salt
110 g oatmeal
175 g caster sugar
115 g butter, plus extra for greasing
115 g treacle
2 tbsp golden syrup
150 ml milk
2 eggs
For the sauce
100 g butter
200 g treacle
200 g caster sugar
1 tbsp water
1 tbsp double cream, or more to taste, plus whipped double cream to serve
Method
1. For the parkin: preheat the oven to 170C/gas 3 and butter and flour eight individual mini loaf tins (about 5cm x 8cm).
2. Combine the flour, bicarbonate of soda, ginger, cinnamon, salt, oatmeal and sugar in a mixing bowl.
3. Melt the butter in a small pan. In a separate small pan, warm the treacle and golden syrup. Remove both from the heat and pour the butter over the treacle mixture, stirring. Pour this mixture into the dry ingredients.
4. Add the eggs and milk to the cake batter and stir until fully incorporated. Pour into the prepared tins and bake for 20 minutes, or until a skewer inserted into the centre of a cake comes out clean. They should be risen and golden brown.
5. For the sauce: melt the butter in a small pan and add all the ingredients, except the cream. Bring to the boil, remove from the heat and mix well. Stir in the cream.
6. Serve the cake hot with the treacle toffee sauce.
ENJOY
.YUMMY STICKY PARKIN
Ingredients
225 g plain flour, plus extra for dusting
2 tbsp crystallised ginger
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp salt
110 g oatmeal
175 g caster sugar
115 g butter, plus extra for greasing
115 g treacle
2 tbsp golden syrup
150 ml milk
2 eggs
For the sauce
100 g butter
200 g treacle
200 g caster sugar
1 tbsp water
1 tbsp double cream, or more to taste, plus whipped double cream to serve
Method
1. For the parkin: preheat the oven to 170C/gas 3 and butter and flour eight individual mini loaf tins (about 5cm x 8cm).
2. Combine the flour, bicarbonate of soda, ginger, cinnamon, salt, oatmeal and sugar in a mixing bowl.
3. Melt the butter in a small pan. In a separate small pan, warm the treacle and golden syrup. Remove both from the heat and pour the butter over the treacle mixture, stirring. Pour this mixture into the dry ingredients.
4. Add the eggs and milk to the cake batter and stir until fully incorporated. Pour into the prepared tins and bake for 20 minutes, or until a skewer inserted into the centre of a cake comes out clean. They should be risen and golden brown.
5. For the sauce: melt the butter in a small pan and add all the ingredients, except the cream. Bring to the boil, remove from the heat and mix well. Stir in the cream.
6. Serve the cake hot with the treacle toffee sauce.
ENJOY
Comment