Like Yorkshire Parkin, except its my very own recipe. I love Parkin, it holds a special place in my heart from childhood when I would have a supper of Yorkshire Parkin and a glass of milk. Something that remains with me to this day when I am in need of comfort. Of course, these days, I tend to team it with a glass of Soya Milk, but thats not the point. The aromas help to relax me just as much of the familiar taste. This is especially good served at a traditional Bonfire Night – back when I was a child we would have a fire in our large garden – jacket potatoes would be wrapped in foil and cooked in the embers surrounding the fire. There would be Pork Pie served with various jars of homemade pickles, barbecued sausages in Grandfathers homemade bread, parkin and tins of treacle toffee. Our own fireworks would light the sky until the fire died down and finally we would return indoors to hide from the cold. To be welcomed with Horlicks and yet more parkin.
Ingredients
225g/8oz self raising flour
2oz Medium Oatmeal
110g/4oz caster sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg
200ml/7fl oz milk
55g/2oz butter
110g/4oz golden syrup
1oz Black Treacle
Method
1. Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
2. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. Add medium oatmeal.
3. In a small pan gently heat the butter, black treacle and syrup until melted.
4. Beat the egg into the milk.
5. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
6. Pour in the egg and milk and stir until smooth and pour into the lined tin.
7. Bake for 1 hour