Gradely Scran

Because life's too short to stuff a mushroom.



Gradely Scran



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
  1. Warm the treacle gently with the butter and milk, then stir in the dry ingredients.
  2. 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.
  3. Once cool, wrap tightly and store in an airtight tin for at least 3 days before eating.