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Sticky parkin with treacle toffee sauce
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 8
Nigel Haworth’s dessert-to-die for is parkin served with treacle toffee sauce – it’s rarely off his menus!
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Ingredients
- 225g plain flour, plus extra for dusting
- 1 tsp Bicarbonate of soda
- 2 tsp ground Ginger
- 2 tsp ground Cinnamon
- 1 tsp Salt
- 110g oatmeal
- 175g caster sugar
- 115g Butter, plus extra for greasing
- 115g treacle
- 2 tbsp golden syrup
- 150ml Milk
- 2 Eggs
For the sauce
- 100g Butter
- 200g treacle
- 200g caster sugar
- 1 tbsp water
- 1 tbsp double cream, or more to taste, plus whipped double cream to serve
Method
1. For the parkin: preheat the oven to 170C/gas 3 and butter and flour eight individual mini loaf tins (about 5cm x 8cm).2. Combine the flour, bicarbonate of soda, ginger, cinnamon, salt, oatmeal and sugar in a mixing bowl.
3. Melt the butter in a small pan. In a separate small pan, warm the treacle and golden syrup. Remove both from the heat and pour the butter over the treacle mixture, stirring. Pour this mixture into the dry ingredients.
4. Add the eggs and milk to the cake batter and stir until fully incorporated. Pour into the prepared tins and bake for 20 minutes, or until a skewer inserted into the centre of a cake comes out clean. They should be risen and golden brown.
5. For the sauce: melt the butter in a small pan and add all the ingredients, except the cream. Bring to the boil, remove from the heat and mix well. Stir in the cream.
6. Serve the cake hot with the treacle toffee sauce.
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Latest Comment
This is good, you need to make it the day before really which should be an advantage. I didnt bother with the little tins, used my 12 hole muffin tin but even that was too large a portion for some. Will make in a square tin and cut into 16 portions I think in future. Added more cream to sauce but tasted just like the treacle toffee I made with my gran as a kid, and she agrees. Everyone loved it at tonights bonfire dinner, kids and adults alike.