Can any bakers on here tell me if this recipe looks ok - ready brek cake?

[soupfiend]

ngredients:
235ml water,
45g Ready brek Chocolate oats,
100g butter or spread,
200g brown sugar,
2 tbs cocoa powder,
1 tsp vanilla essence,
2 eggs,
135g plain flour,
1 tsp baking powder,
1 tsp bicarbonate of soda.
Method:
Combine the water and the Ready brek in a saucepan.
Place the saucepan on the hob and simmer the water and Ready brek for 2-3 minutes – careful, it’s hot!
Remove from heat and mix in remaining ingredients. Once combined, pour the mixture into a greased round 10-inch cake tin and bake at 195 degrees C in a fan oven for 10 minutes.
Then reduce the temperature to 175 degrees C in a fan oven and bake for another 25 minutes or until cooked (when an inserted knife comes out clean).
Leave on a rack to cool before tipping the cake out of the tin.

I have an 8 inch cake tin which seems massive, I cant imagine a 10 inch one, is that normal? (no sniggering)

Actually I cant see the recipe for some reason?

That’s odd - c&ped here:

Ingredients
110g soft butter
110g soft dark brown sugar
55g black treacle
200g golden syrup
225g medium oatmeal
110g self-raising flour
2 tsp ground ginger
1 tsp ground mixed spice
2 medium eggs, beaten
1 tbsp milk
Pinch of salt

Method
STEP 1
Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
STEP 2
In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
STEP 3
In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
STEP 4
Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
STEP 5
Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
STEP 6
Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

Fabulous, hopefully I can do this next week sometime

A 10 inch tin would take 1 and a half times the volume of cake mix to a 8" one. You'll need to either reduce the amount or up the cooking time for the depth of cake.

Sounds like you're sorted but you could also use it as a binder if you're making bean burgers or even regular beef burgers or meatballs. Couple of tablespoons here and there, it'd use it up eventually!

Brilliant idea considering my other dilemma which I made a thread about which is how to avoid putting eggs in meatballs as binder, I can just use the bloody ready brek, fab!

Parkin is NOT a cake and real parkin includes lard

I dont care if its cake or not.

And I use lard quite a lot, I found a recipe for Parkin with lard in it the other day and thought that would be nice