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Prep: 5 minutes
Cook: 1 hour 30 minutes
Serves: 12

Parkin Cake

Few things are more comforting on cold autumn nights than a slice of parkin. Originating in Northern England, this moist and tasty cake is traditionally eaten on bonfire night.

Parkin can be served warm or cold but is best made a few days in advance as the flavours develop over time.


200g plain flour

200g oatmeal (or porridge oats, blitzed)

150g dark muscovado sugar

1 tbsp ground ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

1 ½ tsp baking powder

165g unsalted butter (plus a little extra for greasing)

100g golden syrup

125g black treacle

1 egg

3 tbsp milk

Suitable for: CleverChef

The Method

Add the flour, oatmeal (or porridge) sugar, ginger, cinnamon, nutmeg, salt and baking powder to a mixing bowl and stir to combine.

Select the SLOW COOK LOW function, then add the butter and allow to melt. Add the golden syrup and black treacle and stir to combine, then stir this mixture in to the mixing bowl.

In another bowl, beat the eggs with the milk, then stir this in to the rest of the cake mixture.

Wash and dry the inner pot, then grease the base and sides with butter.

Add the cake mixture, then close the lid and select the BAKE function and adjust the time to 1 hour 30 minutes.

When the program finishes, leave the lid closed for ~10 minutes before opening to let the cake cool more gently.

Open the lid and allow to cool for 20 minutes before tipping out on to a cooling rack.

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