This classic dark brown ginger cake is made from oats. In the past, it was often served with a seasonal fruit compote. The proper stuff, like this, should be extra sticky.

Easy

Porridge oats

Plain white flour

Unrefined golden caster sugar

Ginger (ground)

Baking powder

Butter (unsalted)

Black treacle

Milk (whole)

Egg(s) (free range)

This classic dark brown ginger cake is made from oats. In the past, it was often served with a seasonal fruit compote. The proper stuff, like this, should be e…

Sticky yorkshire parkin

Preheat the oven to 150°C (130°C fan, gas mark 2). Grease and line a 25cm square tin.

Mix all the dry ingredients together. Add the melted butter and treacle, then the milk and beaten egg. Stir well and pour into a lined tin.

Bake for about 1 hour 45 minutes, or until you insert a skewer into the cake and it comes out clean.

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I made this exactly as the recipe. It wasn’t particularly sticky, but I admit we started eating it straight out of the oven. I’m sure if you followed directions as in the previous review it would become so. It was a very easy cake to make, and had a lovely flavour.

easy to make, i swap the porridge oats for medium oatmeal, and wrap it up for a few days before eating as the taste develops and it gets stickier and yummier.

Sticky yorkshire parkin

About the bake

Method

Ingredients

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Recipe Reviews

Ingredients

Angel Cake Slices

Apricot bake with coconut

Armenian nutmeg cake

Bakewell Tart Tray Bake

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