Bonfire Night Parkin

Bonfire Night just wouldn’t be Bonfire Night if you didn’t have several pieces of Parkin to munch on. Delving into this delicious, gingery cake is an absolute must when watching the firework displays and keeping warm in front of a huge, crackling bonfire.

Originating from northern England, this cake is traditionally eaten on Guy Fawkes Night and as I also originate from the north of England, I thought I would celebrate Bonfire Night this year, by making this scrumptious cake for my family to enjoy. This was the first time my daughters have actually tried Parkin and I can honestly say, they absolutely loved it! My recipe came from the BBC goodfood website and it was so quick and easy to make. Have you tried Parkin before? Let me know if you have a go at making this delicious cake. Happy Bonfire Night!

Ingredients ~ makes 16 squares

200g butter, plus extra for greasing

1 large egg (I used 2 small eggs)

4 tbsp milk

200g golden syrup

85g treacle

85g light soft brown sugar

100g medium oatmeal (I used porridge oats)

250g self-raising flour

1 tbsp ground ginger

Method

1. Heat oven to 160°C (I actually heated my oven to 170°C). Grease a deep square cake tin and line with baking parchment. Beat the egg and milk together.

2. Melt the treacle, syrup, butter and sugar together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, then add the egg and milk mixture.

3. Pour the mixture into the tin and bake for 50 minutes – 1 hour until the cake feels firm. Cool in the tin, then wrap in more baking parchment and store in an airtight container. The Parkin should become softer and stickier if you leave it for several days. Enjoy!

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4 Comments

  1. 1st November 2017 / 1:11 pm

    Never heard of these Caroline but I love ginger so will definitely try them out. For a gluten-free version, is there a flour you recommend?

    • 1st November 2017 / 2:21 pm

      Thanks Scarlett, I think you would definitely like them. With regards to gluten-free, I’m not GF myself, however I believe Doves Farm GF flour is good to use, teamed with ground almonds and either GF porridge oats or GF oatmeal. Hope this helps x

  2. Sue moyes
    1st November 2017 / 6:50 pm

    I love Parkin so will definitely try this recipe

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