Yorkshire parkin with a whisky caramel sauce
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Loading... - Ines Novak
- 06 Nov 2021
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Prep 20 min
Cook 1 hr 10 min
Serves 8-10
90g soft medjool dates, pitted (from 100g gross weight)
200g sunflower spread
80g soft dark brown sugar
200g black molasses
200g plain flour
175g fine-cut oatmeal
¾ tsp bicarbonate of soda
1 tbsp ground ginger
2 tsp ground nutmeg
½ tsp ground mixed spice
For the whisky caramel sauce
150g sunflower spread
100ml golden syrup
80g soft dark brown sugar
1 large pinch sea salt
1 tbsp bourbon whisky
2 bananas, peeled and cut into coins, to serve
Heat the oven to 160C/320F/gas 2½ and line a 22cm-square cake tin with greaseproof paper.
Put the dates in a bowl and cover with 130ml freshly boiled water. Mash with a fork until the fruit disintegrates and forms a paste.
In a big bowl, whisk together the sunflower spread, sugar, molasses and mashed date paste, until uniform and bump-free.
In another bowl, mix the flour, oatmeal, bicarb, ginger, nutmeg and mixed spice, then slowly fold in the wet mixture, until you have a thick, well-mixed batter. Scrape into the cake tin and bake for 45 minutes to an hour, until a skewer comes out clean.
If you’re not storing the cake – it will improve over time, wrapped in tinfoil or an airtight container – cut it into squares and serve it warm with a hot caramel. To make the sauce, put the sunflower spread, golden syrup, sugar and salt into a small saucepan, and leave to melt over a low heat. Simmer for four to five minutes, until treacly, then take off the heat. Leave to cool for a few minutes, then stir in the whisky. Prick the cake all over with a fork, cover with hot whisky caramel sauce and top with the banana coins.
