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Sparklin’ Parkin for bonfire night
Posted by Gill Bland Thursday, 30th October 2014
Mr Bland, who is a Yorkshire-man by birth, first introduced me to Parkin. In Yorkshire parkin is a Bonfire Night tradition and I can see why. The best way to describe it to those of us more southerly born is that it’s a really dense ginger cake. It is warming and sweet but the addition of oats and treacle create a depth of flavour and density of texture that is perfect for keeping the cold at bay on a cold November night. It’s also sturdy enough to be wrapped up and shoved in a coat pocket for the walk home!
Ideally parkin is made a few days (or even a week) before you want to eat it, as it matures excellently. However, it is still very good eaten fresh out of the oven, especially if drenched in custard. I am told that is also good eaten with a nice sharp cheese such as Wensleydale so I suppose I’ll just have to try that out and report back.
I have given the option to sub-in oat granola for some of the porridgr oats as I like the extra texture it gives. If you do that you need to bring the sugar down a little as noted in the recipe below.
- 225g porridge oats OR 175g porridge oats & 50g oat granola
- 1 tsp baking powder
- 3 tsp ground ginger (Some people like to ½ tsp cinnamon or if you like it fiery you could also add chopped stem ginger)
- 225g plain flour
- 225g soft dark brown sugar OR 200g if using granola
- 170g black treacle
- 60g golden syrup
- 120g butter
- 1 large free range egg
- 250ml milk
- Preheat the oven to 170c (160c fan)
- Grease and line a large loaf tin – the 2lb kind
- Measure the treacle, butter and sugar into a saucepan and heat gently until melted
- While this is happening, sieve the flour, baking powder, and ginger into a large bowl
- Stir the oats and granola into the flour
- One the treacle mixture is melted add it to the flour and oats and mix together well. It might be quite stiff
- Add the egg and milk and stir well again
- Pour into a tine and bake at 170c for 30mins, then turn down to 150c for another 30mins
- Use a skewer to check it’s cooked. Wrap in brown paper and leave in an airtight tin to mature for a few days.