Prep
20 minBake
1hr 30minsServes
12Difficulty
Medium About
A delightful treat from Northern England, parkin is a traditional sponge cake made with oatmeal, treacle, golden syrup and ginger. Easy to make, it's perfect to make a few days in advance, and pairs well with a cup of tea.
Preheat the oven to 140ºC/275ºF/Gas Mark 1 and grease and line a square cake tin.
Melt the butter, Tate & Lyle Dark Soft Brown Sugar treacle and golden syrup in a pan, but do not boil. When melted, remove from the heat and put to one side.
Measure the dry ingredients into a large bowl and make a well in the centre. Gradually add the melted butter mixture and stir. Pour in the eggs and milk and stir again.
Pour into the prepared baking tin and bake in the oven for an hour and a half.
Remove from the oven and leave to cool in the tin for 30 minutes, then turn out and place on a wire rack to cool completely.
Always eat the parkin a day or two later – it gets stickier with age!
Store for 24-48 hours before serving.
Ingredients – 11 items
1
Butter
Room temperature, cut into pieces
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Lyle’s Black Treacle
Lyle’s Golden Syrup
Oatmeal
Self raising flour
Ground ginger
Ground mixed spice
Pinch of salt
Milk
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
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