bonfire parkin

A true mark of discovering where in the country a person was born or grew up is to ask if they know what Parkin is. If I had a penny for every time someone has gone 'Parkin..? eh?' when I've mentioned that I have baked some...well,... I'd probably have.....errrmm.....about 10p!??

Parkin is a treacley, syrupy, oaty, rib-sticking stodge cake which goes very well with a large mug of tea on a cold night stood around a blazing bonfire watching the 'sparkles' in the night sky. Or just as well, sat indoors watching Corrie, you pick. I think it would also go well served warm with a healthy dribble of hot custard but I've never tried it like that as it usually goes too quickly to experiment with. Although it does last well up to a week wrapped in baking parchment and foil.

It originates from Yorkshire and although I am from t'other side of the Pennines, I have such childhood memories of eating homemade Parkin on Bonfire night.

It's usual to bake it in a square pan then cut into smaller square pieces to serve but I always make mine in a loaf pan and cut into slices.

This recipe is from an old Tate and Lyle recipe pamphlet that my mum used to make the parkin when we were little. This time I changed the recipe slightly and I have to say it was the best to date.

I know that bonfire night was well over a week ago now, but really this cake is just a good winter cake that can be eaten anytime to warm the cockles on a bitterly cold night.

Ingredients

175g {6oz} plain flour, sifted

175g {6oz} porridge oats, plus extra for scattering on top

1 tsp cinnamon

2 tsp ground ginger

1 tsp bicarbonate of soda

75g {3oz} unsalted butter, cubed

50g {2 oz} light muscovado sugar

125g {4 oz} black treacle, warmed 

125g {4 oz} golden syrup, warmed

1 egg, lightly beaten

grated zest and juice of one small orange {tangerine, clementine, satsuma}

Preheat the oven to 160ºC/325ºF/gas mark 3.

Butter a large loaf tin and line with baking parchment.

Sift the flour with the spices and bicarbonate of soda, add the oats and rub in the butter to resemble breadcrumbs. Stir in the sugar, warmed syrup and treacle, beaten egg and orange zest and juice. Stir until all combined then spoon into loaf tin. Scatter the extra oats {about 2 tablespoons} over the top and bake in the oven for about 1 hour or until a skewer inserted in the middle comes out clean.

Try to resist often opening the oven door as this can make the top sink - as mine did - slightly but this shouldn't affect the taste.

Allow to cool in the tin for 10 minutes then remove the cake from tin and cool on a rack.