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 mesmerising. I gasp at every one like it’s the first time I’ve ever seen anything like it! 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…
In a pan on a low heat I melted together butter, light brown sugar, black treacle and 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 porridge oats, plain flour, baking powder, ground ginger, mixed spice, 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 eggs and 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 it for 35 minutes. Once it was cool, I cut it into squares.
Some people recommend waiting 3-5 days before eating the parkin so the flavour and stickyness can mature. I just digged right in! 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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- 100 g Butter
- 100 g Light brown sugar
- 100 g Black treacle/Molasses
- 100 g Golden syrup
- 150 g Oats
- 150 g Plain flour
- 2 tsp Baking powder
- 3 tsp Ground ginger
- 1 tsp Mixed spice
- 1/4 tsp Nutmeg
- A pinch of Salt
- 2 Eggs large
- 2 tbsp Milk
Pre-heat your oven to 160C Fan/180C/300F/Gas Mark 2 and line a 12" x 9" traybake tin with baking paper
In a pan on a low heat, melt the together the butter, light brown sugar, black treacle and golden syrup
In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
Pour the warm treacle mixture into the bowl and combine the ingredients
In a small bowl beat the eggs with the milk. Add them bit by bit to the rest of the mixture, mixing in well each time
Pour the mixture into the lined tin and bake for 35 minutes. It must be firm on top all the way to the centre
Allow to cool, then cut into squares. You can eat it immediately or for a stickier cake, put it into an airtight container and leave for 3 - 5 days
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead