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Serves: 12

Richard's Mum’s Parkin

  • Prep Time

    10 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

Ingredients

Weber  Parkin 346X318
  • 230g Self-Raising Flour
  • 450g Oatmeal
  • Pinch of Salt
  • 4 tsp Ground Ginger
  • 4 tsp Ground Cinnamon
  • 340g Butter
  • 500g Black Treacle
  • 340g Brown Sugar
  • 4 Eggs
  • 280ml Whole Milk

Instructions

    Bonfire night is the perfect occasion to stay outdoors, so fire up your Weber and try this northern delicacy!

    Mehod:
    • Pre-heat your barbecue for 160◦c of in-direct heat and place a large foil drip tray upside down over the area of in-direct heat.
    • Lightly butter a large Weber foil drip tray and line with baking parchment.
    • Sieve the flour, salt, cinnamon and ginger into a large bowl and add the oatmeal.
    • In a pan melt the butter, treacle and sugar.
    • Add the buttery treacle mix to the dry ingredients and begin to combine with a wooden spoon.
    • Add one egg at a time, mixing between eggs then add the milk for a luxurious and thick batter.
    • Pour the mixture into the lined tray and place the tray on top of the pre-heated upturned tray over the area of in-direct heat.
    • Bake for 1.5 hours, or until a metal skewer is clean when drawn from the centre of the cake

    Be careful you do not over bake the Parkin. It keeps and freezes really well.

Ingredients
Instructions

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