Sticky treacle Bonfire Night Parkin. Great on its own or heated with custard.
Finally……I have managed to get around to making my first ever batch of Parkin. As a child I had Parkin in enormous quantities every Halloween and Bonfire night. Lovingly made by my Grandma it was a delightful tradition that I feel is well worth treasuring.
Several years later, I find myself stumbling through Halloween and bonfire night without so much as a whiff of this oaty, crumbly, treacly goodness. So this year its time to set the record straight. My Grandmas recipe is in need of rescuing and I’m not about to stand around and leave it to whither into the past. My Godmother was also a wonderful cook and had a fabulous talent for excellent Parkin.
So, armed with the recipes of two amazing women I set out to create my own Bonfire night treacle Parkin.
If only they were still here to guide me!!
A couple of hours and only a whole tin of black treacle later, I produced a batch of Parkin that I am pretty chuffed with. The first lot (the trial run) was definitely way too pale and more like a ginger cake, but the second attempt was the perfect colour and tasted just as I remember from when I was younger.
I think I’m right in saying that Parkin is more of a Northern tradition. But whatever, its a tradition that I love and intend to maintain. Whats funny is that its taken me so long to make it. Its actually a very easy cake to make, no electric mixer required and the recipe is really straight forward.
Black treacle and oats are a must in Parkin – its what makes the taste and texture so distinctive. The more treacle the better – as I said, I managed to get through a full tin! 🙂
Once made this lovely Parkin can be stored in an air tight container for a good few weeks. The longer you keep it the better it gets – so sticky and gooey – its ridiculously good.
I reckon theres still enough time to make at least a couple more batches before Bonfire night 🙂
Parkin for Bonfire Night: My best family recipes
- 250 g Self-raising Flour
- 1 tsp Ground Ginger
- Pinch of Salt
- 250 g fine oats
- 120 g light brown muscovado sugar
- 150 g Unsalted Butter
- 200 g Black Treacle
- 50 g Golden Syrup
- 150 ml Semi Skimmed Milk
- 1 large egg
- 1 9 inch x 9 inch square tin
- greaseproof paper
- 1 large bowl
- 1 saucepan
- 1 jug
- wooden spoon
- Pre heat the oven to 140 degrees C.
- Line the tin with greaseproof paper.
- Sieve the flour into a large bowl. Add the salt, ginger and oats then mix together with a wooden spoon.
- Place the sugar, butter, treacle, and syrup into a small sauce pan. Put the pan over a medium heat and melt, whilst stirring well. Once fully melted, carefully pour into the flour mixture and use a wooden spoon to combine together. The mixture will appear quite thick.
- In a small jug measure out the milk and crack in the egg. Whisk the egg and milk together with a fork. Gradually add the milk to the Parkin mixture, stirring well between each addition. The mixture should loosen up.
- Once all the milk is added transfer the mixture to the lined tin. Spread evenly across the base of the tin. Place in the centre of the oven and cook for an hour or until a skewer comes out clean.
- Once cooked remove from the oven and leave to cool on a wire rack before slicing up into 15 pieces.
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum and #bakingcrumbs hosted by Onlycrumbsremain..