"What ARE molasses and what do they taste like?"

Oh my. The eternal question. Never spoken so clearly as through an adult male with no baking experience. Nor so well remembered as by the city of Boston and the great molasses explosion! That happened...


But, ex-boyfriends and national disasters aside! Molasses IS DELICIOUS. It is the remnant of sugar production, that in many ways produces a far superior, complex flavor. It was the sweetener of choice by Americans after WW1, probably due to it's ease on the grocery bill. Yet, you don't see it as much anymore, not in mainstream recipes anyway. I recall carting an old sticky jar once a year for Christmas recipes, but otherwise would sit, dormant, cemented to the pantry shelf.

With the slight chill in the air, paired with the national disasters pummeling our country, my body wanted comfort food. Spiced oat cake was always a warm and familiar smell in the winter months at my house. After falling down a LARGE internet hole, I discovered the Parkin, a traditional Yorkshire ginger cake with, you guested it, OATS and MOLASSES!


The Lost in food ladies have a delicious recipe that was super easy to make and rewarm. It is a super awesome quick morning snack on the crisp autumn mornings when you are running out the door with one shoe on while your toddler runs screaming out of the house without a shirt on...but i digress.

Please enjoy this awesome recipe! The ladies made it in a square cake pan, but I baked it for a bit longer and put it in a loaf pan form maximum cake slice!


PARKIN

https://lostinfood.co.uk

Ingredients

  • 150 g unsalted butter

  • 100 g black treacle or molasses

  • 100 g golden syrup Not Corn Syrup

  • 100 g soft brown sugar

  • 200 g plain flour

  • 100 g medium oatmeal

  • 1 tsp bicarbonate of soda

  • 1 tbsp ground ginger

  • 2 tsp mixed spice

  • 100 ml whole milk

  • 1 egg beaten


Instructions

  • Preheat oven to 325 F and grease and line a large loaf pan.

  • In a small saucepan over medium heat melt the butter, treacle, syrup and sugar until combined but do not allow to boil.

  • In a separate bowl add your dry ingredients and mix lightly.

  • Once the butter and sugars are melted, remove from the heat and add into the dry ingredients. Mix together with a wooden spoon until you have a thick batter.

  • In a small bowl, beat the egg and measure the milk. Add this to the batter and gently stir until fully combined.

  • Once the batter is combined then pour into the pan and bake for 70 minutes. Check and turn the pan after 50 minutes. The cake is ready when I skewer comes out clean.

  • Allow cake to cool and wrap or store in an airtight container for a few days. The cake can be eaten straight away but benefits from sitting for a few says to allow it to become sticky.

  • Serve on its own for Bonfire night outside or as a dessert warmed and topped with custard.


Nutrition

Calories: 336kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 158mg | Potassium: 246mg | Fiber: 1g | Sugar: 27g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg


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