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Yorkshire Chocolate Ginger Parkin

(1 Votes)


  • 8oz black treacle
  • 8oz golden syrup
  • 4oz butter
  • 12oz plain flour
  • 3oz cocoa powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mixed spice
  • 3oz soft light brown sugar
  • 12oz oatmeal
  • 1/2 pint milk
  • 1 egg
  • 1/2 tsp bicarbonate of soda
  • 8oz milk chocolate, roughly chopped
  • 2 tbsp porridge oats

Heat the oven to GM4/180C/350F. Grease and line an eight-inch square cake tin. Heat together the butter, treacle and syrup until the butter has melted. Cool. Sift together the flour, cocoa and spices and stir in the sugar and oatmeal. Mix together milk, egg and bicarb and stir into the dry ingredients with the chocolate and the butter mixture. Stir to combine and pour into the tin. Scatter with the porridge oats and bake in the oven for 75 minutes until an inserted skewer comes out clean. Cool in the tin and cut into squares and serve. Store in an airtight tin for up to two weeks.

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