I'm a little ahead of myself as Parkin is traditionally served for Bonfire Night on the 5th November, but I thought I'd blog about Parkin now as it fits perfectly into the British Food Fortnight Challenge and Competition, hosted by Amanda at Food, Glorious Food. Also, I like Parkin at any time during autumn and winter and think it'd be a shame to just limit it to Bonfie Night.
Parkin is a ginger cake that comes from the North of England, and is especially associated with Yorkshire. Often it is moist and sticky, but there are also drier variations. Another great thing about it is that it keeps really well, and some people even prefer eating it after it's sat for a few days.
125 g butter or lard
125 g golden syrup
125 g black treacle
125 g sugar
250 g plain flour
250 g medium oatmeal
1 pinch salt
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 egg, beaten
Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
Place the butter, golden syrup, treacle and sugar in a pan and place it over a very low heat, stirring constantly until all the sugar is dissolved.
In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
Make a well in the centre and pour in the melted butter mixture, beat until everything is comkbined.
When combined add the egg and mix until you have a smooth soft batter.
If the batter seems to be stiff add 1tbsp of milk.
Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
Allow to cool before removing and cut into squares.
The Parkin will last a a couple of weeks if you store it in an airtight cake tin.