Tis the season for Ginger Parkin...

My mum used to make Ginger Parkin for Bonfire Night. I think it’s a tradition in Yorkshire, where I grew up. It resembled a brick and was very firey (!) but none-the-less it was a memorable seasonal tradition, and one that I have ‘sort of’ continued. Mine isn’t as hot and isn’t SO solid.Parkin is essentially a ginger cake made with oats and is more crumbly than sticky, although it gets stickier if you leave it for a few days (weird but true!) after baking. I follow a recipe from a James Martin Recipe Book - he serves it as a pudding with rhubarb but since that’s not in season in November (common’ now Mr Martin!) we tend to serve it up with custard or on its own. It’s great on its own!

Here is the recipe:

Pre-heat oven to 140C or equivalent.
Line a loaf tin with baking paper.

• 170g Self Raising Flour

• 2 tablespoons of ginger

• 2 teaspoons of nutmeg

• 1 teaspoon of clove

• 1 teaspoon of mixed spice

• 120g oat flakes / porridge oats

• 250g Golden Syrup

• 75g Black Treacle

• 150g Butter or dairy free margarine

• 150g Brown Sugar

• 2 Free Range Eggs, beaten

• 25ml Milk (or Almond Milk)
  

Mix the dry ingredients in a bowl.
Put the Syrup, Treacle, Butter (Marg) and Sugar in a pan. Heat gently until the butter has melted.
Stir the wet ingredients into the dry ingredients.
Mix together.
Add the Egg and mix into the batter. Add the milk to create a pouring consistency.
Pour into the loaf tin.
Bake for 1 - 1.1/4 hours until it is firm and firm.
Remove from the oven.
Once cool remove from a tin and wrap in paper or tin foil. Leave (if you can!) for a few days to get stickier!