Now before you go and send me a sternly worded email about this not being an authentic Parkin recipe like Aunt Hilda used to make, or that really all Parkin should contain lard… or even that Parkin should be made weeks in advance of Bonfire night to allow it to go all sticky and mature. Before all that happens – stop! I know. I’m not even Northern so I can’t use the old ‘well this is how my Grandmother made it so there’ excuse. This is a version of something that may or may not taste like the Parkin traditionally served in Yorkshire and Lancashire on Bonfire Night. If you don’t fancy it then I can heartily recommend my treacle toffee flapjack.
Lots more recipes like the one below in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
One year ago: Chocolate hazelnut truffles and a Delicious microwave Christmas pud
Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Lemon drizzle secrets
Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with gingerbread Christmas cottage and Bonfire night treacle toffee and My festive take on cheesecake
Four years ago: Moonuts (forget cronuts… these are fab and much easier), Cheese biscuits and Parsnip soup and a Steamed cherry and pecan pudding
- 100g butter
- 100g soft brown sugar
- 100g treacle
- 100g golden syrup
- 225g plain flour
- ½ tsp ground ginger
- ½ tsp mixed spice
- ½ tsp bicarbonate of soda
- 225g oatmeal (I found some in Waitrose)
- 1 egg
- 150ml milk
Preheat the oven to 180°C/gas mark 4. Grease and line a 20 x 20cm ish tin. Put the butter, sugar, treacle and golden syrup in a pan and melt over a low heat until the sugar is just dissolved and allow to cool slightly. Place the dry ingredients on top of the molten syrups and butter mixture and give it a little mix. Add the milk and egg and then beat with a wooden spoon until completely combined. Pour into the tin and bake for about 45 minutes in the centre of a preheated oven until firm and a skewer comes out of the centre clean.
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