Fig and pecan parkin slices
Ingredients
- 300ml Ale or beer
- 200g Black treacle
- 250g Golden syrup
- 225g Plain flour
- 1tsp Bicarbonate of soda
- 3tsp Ground ginger
- 85g Unsalted butter cold, cut into cubes
- 85g Lard cold, cut into cubes
- 100g Dried figs coarsely chopped
- 100g Pecan nuts coarsely chopped
- 225g Medium oatmeal
- 1 Large egg beaten
- 50g Rolled oats for the topping
Method
- STEP 1
Preheat the oven to 140°C fan/160°C/285°F/gas 3.
- STEP 2
Place the ale, treacle and golden syrup in a large saucepan over a low heat and gently stir until the treacle has dissolved.
- STEP 3
Remove from the heat and set aside.
- STEP 4
Place the flour, bicarbonate of soda, ginger, butter and lard in a food processor and pulse until it resembles breadcrumbs. Alternatively, rub them together using your fingers. Place them in a large mixing bowl and mix in the figs, nuts, oatmeal and egg to a stiff mixture.
- STEP 5
Add the beer mixture and mix to a smooth consistency. Pour the mixture into the prepared tin and level the top with a spatula. Sprinkle the rolled oats evenly over the top.
- STEP 6
Bake for 40–45 minutes. After 40 minutes, test the parkin with a skewer inserted into the centre: the skewer should come out completely clean and the cake should have shrunk away from the sides of the tin slightly. It may need a few more minutes.
- STEP 7
Leave to cool in the tin for 10 minutes before placing on a wire rack to cool completely.
- STEP 8
Cut into slices when cool. The slices will keep for up to 7 days in an airtight container.
