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Chef's Corner
Chef's Corner
Head Chef Jamie Sibbald and his proud team produce mouth watering dishes daily for guests dining in our Restaurant.
Why not try and replicate one of Jamie’s indulgent home made desserts…
YORKSHIRE PARKIN
200g butter (a little more for greasing)
1 large egg
4 tbsp milk
200g golden syrup
85g black treacle
85g light soft brown sugar
100g medium oatmeal
250g self raising flour
1tspn ground ginger
Time to cook …
Heat oven to 160c gas/ mark 3 /140c fan oven
Grease a deep 9” cake tin line with baking parchment
Beat egg and milk together
Gently melt syrup, treacle, butter and sugar in a large sauce pan until the sugar has dissolved
Remove from heat
Mix together the oatmeal flour and ginger
Stir in to syrup mixture followed by the egg and milk mixture
Pour into baking tin and cook for 50 minutes-1 hour until the cake feels firm
Cool in the tin wrap in more parchment and foil leave for 2 or 3 days before eating
The cake will become softer and stickier the longer you leave it – if you can resist it!