Gluten free ginger parkin with treacle
A sticky, dark Yorkshire parkin with oats, treacle and ginger that gets better after a few days in the tin.
- Time1 hr 15
- LevelEasy
- Costabout £0.33 a head
- Oven150°C (130°C fan)
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Line a 20cm square tin.
- 2
Melt the butter, treacle, golden syrup and sugar together in a pan over a low heat until smooth.
4 min - 3
Mix the oats, flour, ginger and baking powder in a bowl.
- 4
Beat the egg into the milk, then stir the melted mixture and the milk into the dry ingredients.
- 5
Pour into the tin and bake for 50 minutes until firm and dark.
50 min - 6
Cool in the tin, wrap in baking paper and keep for 2 days before eating, when it turns sticky.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.