Raisin Parkin

This is a really dark, moist Parkin because of the black treacle. I know you’re all thinking that I’m a tad blasphemous for shoving some raisins into the mix, but because they’re cooked for an hour they practically disintegrate and simply add to the delicious, rich flavour of the cake. I promise. (Plus I had some raisins I needed to use up, and they make cake healthy in my eyes).

Ingredients

175g golden syrup

100g black treacle

85g light muscovado sugar

225g butter

100g oats

250g plain flour

2tsps ground ginger

2tsps bicarbonate of soda

1 egg

3tbsps milk

2 generous handfuls of raisins

Preheat the oven to 160⁰C and prepare a square tin with baking parchment.

In a saucepan gently melt the syrup, treacle, butter and sugar together and then leave to the side to cool slightly.

Combine all of the dry ingredients except for the raisins into a large mixing bowl.

Create a well and pour in the melted syrup mixture, and mix to combine.

Beat the egg with the milk and add to the mixing bowl, making sure to combine everything completely.

Throw in 2 big handfuls of raisins and stir through the mixture.

Pour into the prepared tin and bake for 50 minutes to an hour.

Leave to cool in the tin. The best thing about this cake is that it will then last for ages if you cover it in foil. Any guess as to what I’m taking to lunch every day for the rest of this week?