serves
16
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
16
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- melted butter, to grease
- 125 g butter, chopped
- 100 g (½ cup, lightly packed) brown sugar
- 175 g (½ cup) golden syrup
- 90 g (¼ cup) treacle
- 150 g (1 cup) self-raising flour
- 2 tsp ground ginger
- 90 g (¾ cup) oatmeal (see Baker’s tips)
- 80 ml (⅓ cup) milk
- 1 egg
Cooling time 1 hour 20 minutes
Instructions
1. Preheat oven to 160ºC (140ºC fan-forced). Brush a 16 x 26 cm shallow slice tin with melted butter and line the base and two long sides with a piece of non-stick baking paper.
2. Combine the butter, brown sugar, golden syrup and treacle in a small saucepan and stir over low heat until the sugar dissolves and the butter has melted. Remove from heat and set aside for 20 minutes to cool slightly.
3. Sift together the flour and ginger into a medium bowl. Add the oatmeal and stir to combine. Use a fork to whisk together the milk and egg in a small bowl.
4. Add the flour mixture to the butter mixture and use a wooden spoon to stir until just combined. Add the milk mixture and stir until just combined.
5. Pour the mixture into the lined tin. Bake in preheated oven for 40 minutes or until a skewer inserted in the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Cut into portions to serve.
Baker’s tips
• Parkin will keep in an airtight container at room temperature for up to 3 days.
• Oatmeal can be found at specialty food stores and health food stores. If unavailable you can substitute the same quantity of quick cooking oats or finely ground rolled oats in place of the oatmeal.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
