Parkin

Bonfire Night is one of my favourite nights of the year (or Firework Night, or Guy Fawkes Night depending on your preference!) I love fireworks and find them so pretty and mesmorising. I gasp at every one like it’s the first time I’ve ever seen anything like it! I enjoy public firework displays but find that a lot of them get ‘ambushed’ by certain members of the general public setting off fireworks into the crowd, so I don’t tend to go to them anymore. This is a real shame. I support the banning of selling fireworks to the general public. You can read more about this here. When you are outside watching fireworks or standing by a big glowing bonfire you need cosy food to warm you up. Parkin is a sticky moist cake flavoured with ginger and black treacle that originated in the North of England, and it’s perfect for cold Autumn nights. Here’s how to make it…

First I lined a square tin with baking paper.

In a pan on a low heat I melted together 100g butter, 100g soft brown sugar, 100g black treacle and 100g golden syrup. Don’t let the mixture boil. Black treacle and golden syrup are very sticky and gloopy so put the pan on your scales and measure them directly into it.

In a large bowl I mixed together 150g porridge oats, 150g plain flour, 2 tsp baking powder, 3 tsp ground ginger, 1 tsp mixed spice, a sprinkle of nutmeg and a pinch of salt

I poured the warm treacle mixture into the bowl and combined the ingredients with a wooden spoon.

In a small bowl I beat 2 eggs and 2 tbsp milk. I added it bit by bit to the bowl, mixing in well each time.

I poured the mixture into the lined tin and baked on 150C/300F/Gas Mark 2 for 35 minutes. It must be firm on top all the way to the centre.

Allow to cool, cut into squares, now this is the hard bit… put into an airtight container and leave for 3 – 5 days! Yes this will make it more moist, and even stickier.

I managed to wait 3 days before having a piece of this – very proud of myself! It was nice and sticky, and had a great shine to it. The oats give it a great texture, and the ginger is delicious. Custard was made to go with parkin! It also tastes good with double cream. Parkin is somewhere between a brownie and a cake. It’s hearty, filling, and very moreish – just what you need for these cold dark nights!

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5 comments / Add your comment below

  1. That Parkin looks fantastic. And having custard with it – you decadent devil! Also very impressed you managed to wait 3 days. I'd have had it straight from the oven!

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