Time: 1¼ hours
For those of you who are unfamiliar with parkin, it’s a type of spice cake traditionally eaten in England around Bonfire Night (5th November).
This recipe comes from my Nan, who was a great cook and an indefatigable hunter for the perfect parkin. There must be at least four different recipes for it in the handwritten exercise book she left me – this is a sort of sticky amalgam of them all.
- 8 oz (200g) self-raising flour, or plain flour with raising agent added
- 8 oz (200g) medium oatmeal
- 8 oz (200g) treacle or Golden Syrup
- 4 oz (100g) margarine or butter
- ¼ pint (5 fl oz / 125 ml) milk
- 2 tbsp sugar
- 2 tsp ground ginger
- Warm the treacle gently with the butter and milk, then stir in the dry ingredients.
- Pour into a greased tin and bake at 160º C (325ºF, Gas 3) on the middle shelf for about 1 hour, or a little longer.
- Once cool, wrap tightly and store in an airtight tin for at least 3 days before eating.