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lucylox

Parkin

egg-free, dairy-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Course: cake
Cuisine: British
Ingredients Method

Ingredients
  

  • 240 g plain flour
  • 200 g soft brown sugar
  • 1 large handful of oats
  • 2 tsp ground ginger
  • 150 g dairy-free margarine melted
  • 320 g golden syrup
  • 1 tbsp treacle or molasses optional
  • 1 tsp bicarbonate of soda
  • 2 tsp lemon juice or vinegar
  • 120 ml dairy-free milk

Method
 

  1. Preheat the oven to 170 degrees centigrade/Gas Mark 3
  2. Line a square baking tin with parchment and grease the paper or it will stick!
  3. Mix together the flour, sugar, oats and ginger in a bowl and make a well in the centre
  4. Gently melt together the spread, syrup and treacle (do not let it boil) and pour into the well
  5. Sprinkle the bicarbonate onto the syrup mix and then sprinkle the lemon/vinegar over that. The bicarbonate will fizz and bubble. Pour the milk over the top and mix to form a very wet and sloppy batter
  6. Pour into the prepared tin and bake for 25-40 minutes, until golden, risen and a knife cones out clean
  7. Once cool, cut into cubes.