To get us in the mood for the chilly Autumn weather I decided to do some traditional baking, just right for bonfire season!
It’ s the first time I have made Parkin although I have wanted to try for a while, and it turned out pretty well, the recipe is originally from “The Simple Things” magazine the November issue.
It’s very tasty just on its own with a cuppa, or delicious as a dessert warmed with ice cream.
This recipe makes around 9 pieces.
125g unsalted butter plus extra for greasing
125g dark muscovado sugar
1/2 tsp bicarb of soda
150g plain flour
2 tsp ground ginger
1/2 tsp ground nutmeg
pinch of ground cloves
1 tsp baking powder
200g oats (I used basic porridge oats)
50-60ml of milk- more if required
- preheat the oven to 170C/150C FAN/ 325F. Butter a 20cm square tin and line the base and sides with baking parchment.
- In a saucepan gently heat the butter, sugar and treacle until melted and sticky. Add the bicarbonate of soda and allow to cool slightly (around 10 mins should do it)
- In a large mixing bowl sift together the flour, ginger, nutmeg, cloves and baking powder, then add the oats.
- Stir the syrup mixture gently into the dry ingredients adding enough milk to make a very moist batter (the oats soak up a lot of the liquid so the batter needs to be very moist so that the cake isn’t too dry.)
- Pour into the prepared tin and bake in the oven for 50-60 mins or until a skewer comes out clean.
- Cool in the tin for 20 mins then turn out onto a wire wrack to cool completely. Will keep in an air tight container for up to a week and even improves with age!