Parkin (Egg-Free Yorkshire Gingerbread)

Ingredients

• 1 cup All-purpose flour
• 1 cup Medium oatmeal
• 1/2 cup Dark brown sugar
• 1/2 cup Black treacle
• 1/4 cup Golden syrup
• 1/2 cup Butter (dairy or plant-based)
• 1/4 cup Milk (dairy or plant-based)
• 1 teaspoon Baking soda
• 2 teaspoons Ground ginger
• 1 teaspoon Mixed spice

Instructions

1. 1Preheat your oven to 300°F (150°C). Lightly grease a square baking tin with a small amount of the 1/2 cup of butter, then line the tin with parchment paper.
2. 2In a medium saucepan, combine the remaining 1/2 cup of butter, 1/2 cup of black treacle, 1/4 cup of golden syrup, and 1/2 cup of dark brown sugar. Heat this mixture over low heat, stirring constantly with a spoon, until all ingredients are melted and smooth.
3. 3Remove the saucepan from the heat and set it aside to cool slightly for 5-10 minutes, allowing the mixture to become warm but not hot to the touch.
4. 4In a large mixing bowl, combine the 1 cup of all-purpose flour, 1 cup of medium oatmeal, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, and 1 teaspoon of mixed spice. Whisk these dry ingredients together until they are evenly distributed.
5. 5Gradually add the slightly cooled melted mixture from the saucepan to the large mixing bowl with the dry ingredients, alternating with small additions of the 1/4 cup of milk. Stir with a spatula or wooden spoon until all ingredients are just combined and no dry streaks of flour remain.
6. 6Pour the entire batter into the prepared square baking tin, spreading it evenly with your spatula. Bake in the preheated oven at 300°F (150°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and firm to the touch.
7. 7Allow the Parkin to cool completely in the baking tin on a wire rack for at least 2 hours. Once fully cooled, carefully remove it from the tin and cut it into 8 equal squares.
8. 8For the best flavor and texture, store the Parkin in an airtight container at room temperature for at least 2-3 days before serving.

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