|Parkin is a quintessentially British treat|
This recipe makes about the same amount as my other cakes; roughly 12 portions
300g wholemeal flour
100g porridge oats/ medium oatmeal
4 heaped tsps ground ginger
5 tsps baking powder
400ml rice milk (or other plant-based "milk")
200ml date syrup, plus more for glazing
150ml peanut or ricebran oil
- If you are using porridge oats, blitz them in your food processor or blender for a few seconds to break them down somewhat.
- Mix the dry ingredients together.
- Measure out the wet ingredients (this includes the date syrup) in a separate container and whisk together (by hand is fine; it's just so the syrup doesn't get left behind in the bottom of the bowl).
- Beat the wet ingredients into the dry ingredients for a couple of minutes. If you are used to baking cakes from my blog you will notice that this batter is slightly wetter than usual: don't worry...
- ...Just pile it into a couple of prepared cake pans/ loaf tins/ silicone moulds. Note: Make sure the batter is not to deep- ideally, just about 3cm or a bit less, to ensure your parkin cooks through properly. Use 2 shallow pans if you have to, rather than one deep one.
- Bake for about 20m mins or until it passes the skewer test. Before it's cooled, brush the top generously with some more date syrup to give it a little stickiness and do not attempt to cut until cool or it will crumble.