PARKIN (can be gluten free)

 

Years ago I made Parkin using oatmeal for a Bonfire Night party and was disappointed with the result.  There was something slightly too gritty and serious about it - that's the best way I can describe it - not sweet or sticky enough.  I can't remember which recipe I used but do remember thinking that I probably wouldn't bother making any again!

The Parkin that my mum used to make every year for Bonfire Night wasn't really Parkin at all, it was just a plain but utterly delicious tray of ginger cake made to the Be-Ro book recipe.  You can read about that here.

Anyway, having been asked to make some for another Bonfire Night gathering I wondered what to do.  I have no idea if you can buy oatmeal as such in France so I set about finding an alternative recipe that was almost authentic but also like the sticky ginger cake we all love.  I came across one on the Sainsbury's Magazine website.

It was stunningly good.  Just like proper Parkin without the grit and with all the stickiness of a perfect ginger cake.  You can (for now) see the recipe here.  (These links do have a habit of disappearing.)

Ingredients

175g plain flour (gluten free flour also works)

125g porridge oats

200g caster sugar

1 tsp ground ginger

1 tsp bicarbonate of soda

2 balls preserved ginger, finely chopped (said to be optional in the original website but it's well worth it) or use 1 extra tsp ground ginger and 1 tsp mixed spice.  My favourite way to chop preserved ginger without becoming extremely sticky is with a small fork and a small sharp knife on a small chopping board.

200ml semi-skimmed milk

110g butter

2 tbslp golden syrup (about 40g)

Method

Preheat the oven to 150°C / 130° fan / gas mk 2.  Grease and line a 20cm square cake tin.

In a large bowl, mix together all the dry ingredients.

Put the milk, butter and golden syrup into a small pan and heat gently until the butter has melted.

Pour the wet mixture into the dry ingredients and beat with a whisk.  Add and whisk in the preserved ginger.

Pour the mixture into the tin and bake for 45 minutes.

Cool in the tin and then cut into 16 squares.  It keeps well for several days and if anything improves with keeping.  Remember to line your tin or box for storing it with baking paper not foil as apparently (according to the website) it will stick to foil.

Cuts into 16 generous portions.