When I mentioned in my post about bonfire night that I'd made some parkin, a lot of people asked what it is. Well, this is what it is! Parkin is a traditional gingerbread cake from northern England that is usually made around bonfire night. It has treacle, golden syrup, ginger and oats in it. It has quite a strong flavour with the treacle and the ginger together. People say that parkin gets better and stickier the longer you leave it. I made mine on Sunday evening and I found that it had a mellower flavour and slightly stickier texture on the Monday evening but then by Wednesday it had gone slightly dry (may just be because our tupperware was a bit crap and not completely sealed though.). I imagine that it will be lovely warmed up with custard too!
4 tbsp milk
200g golden syrup
85g light soft brown sugar
100g medium oatmeal (I just used tesco value porridge oats to be honest...)
250g self raising flour
1 tbsp ground ginger
1. Preheat the oven to 160/gas mark 3 and grease&line with parchment a deep baking tray.
2. Melt the syrup, butter, treacle and sugar in a saucepan over a low heat until the butter is melted and sugar dissolved.
3. Then remove from the heat and stir in the flour, oatmeal and ginger.
4. Finally, mix the egg and milk together in a small bowl, then add to the cake mixture until it is all combined.
5. Pour into the baking tray and bake for approx. 40-50 minutes or until the top of the cake is just brown and almost crusty on top.
6. Leave to cool in the cake tin, then remove from the tin. Slice into squares and store in an air tight container for up to a week. See if it will last that long to see if it gets stickier and tastier!