A traditional northern sticky ginger cake made with oatmeal and lots of ground ginger. Medium oatmeal gives this cake its distinct chewy and moreish texture. This recipe uses a mix of rice malt syrup, maple syrup and coconut sugar, which gives it a lovely caramel taste and golden colour.
200g rice malt syrup
75ml maple syrup
225g Mornflake Stoneground Oatmeal Medium
110g ground almonds
1½ tbsp ground ginger
80g coconut sugar
110g dairy-free butter
1 tsp baking powder
1 large egg
Pre-heat the oven to 160°C.
Line a 21cm square tin with baking paper.
Melt the rice malt syrup, maple syrup, butter and coconut sugar together in a saucepan over a low-medium heat.
Measure the oatmeal, ground almonds, ginger and baking powder into a large mixing bowl.
Make a well in the centre of the dry ingredients and pour in the syrup mixture. Carefully stir together until everything is blended. Then crack the egg into the Parkin mixture and stir thoroughly.
Pour the Parkin mixture into the prepared tin. Place on the middle shelf of the oven and bake for 50 minutes.
Remove from the oven and place on a cooling rack for 15 minutes. Then gently take the Parkin out of the tin and leave to cool completely before cutting into 20 small squares.
Store in an airtight container and eat within 3 days.