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. 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 (also known as molasses) that originated in the North of England, and it's perfect for cold Autumn nights.
Parkin also contains oats and golden syrup, it's similar to gingerbread cake. It's a great way for using up any leftover black treacle - something that often lurks at the back of your cupboard after making a christmas cake or gingerbread! Kids will love this tasty traybake and it's lovely and filling for their tummies too.
How to make Parkin
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!
Recommended equipment & ingredients*
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More Bonfire Night recipes...
- 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
- ¼ 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