Hi guys! As some of my readers will know, it is Bonfire Night this week! For my international readers, Bonfire Night (or Guy Fawkes Night) is an annual celebration here in Britain on the 5th of November.
Typically us Brits will spend Bonfire Night huddled around a bonfire, freezing our you-know-whats off and watching fireworks; all to celebrate that some guy failed to blow up parliament back in 1605.
I actually love bonfire night. Most years, my family and I make our way down to a local bonfire and fireworks display that is held on a nearby park. It’s one of the most popular fireworks displays in my town, and there’s usually a few thousand people who attend.
Bonfire night wouldn’t be complete, however, without some traditional edible goodies! Foods such as honeycomb, treacle toffee and Parkin cake are very popular on November 5th (at least in my household!).
Parkin cake is a dense, sticky cake which is very popular in Lancashire and Yorkshire. It’s similar to ginger cake, and contains oats to give it a unique texture. With ginger, nutmeg and mixed spice, Parkin cake is what can only be described as the perfect autumnal comfort food.
Fancy making your own Parkin? Find my recipe below:
- 100g self raising flour
- 80g oat flakes
- 10g ground ginger
- 2.5g ground nutmeg
- 2.5g mixed spice
- 175g golden syrup
- 50g black treacle
- 100g unsalted butter
- 100g light soft brown sugar
- 1 medium egg
- 10ml milk (I’d recommend using full fat or semi-skimmed milk- not skimmed)
- As per usual, start by preheating your oven. For this recipe you want a temperature of 140C/275F/Gas Mark 1. Grease and line a 20cm cake tin.
- Sieve your flour and the three spices into a bowl. Add your oats and combine.
- Place your butter, sugar, syrup and treacle in a pan. Stir regularly with a wooden spoon until all your butter and sugar has melted. Bring your mixture to a simmer, still stirring but do not allow it to boil!
- Remove your syrup mixture from the heat and mix it into your dry ingredients.
- Crack your egg into a cup and beat with a fork, before adding the milk. Pour you egg/milk mix into the rest of your mixture. Combine thoroughly before pouring your mix into your prepared cake tin.
- Bake your Parkin cake for around 1 hour 15 minutes. Mine usually takes between 1 hour 10 minutes and 1 hour 25 minutes, so be sure to keep an eye on it. When fully baked it should be firm in the centre.
- Leave your cake to cool in the tray for 10 minutes before turning it out onto a wire rack to fully cool.
I find Parkin is better if left in an air tight container for a few days before eating, a week is best. This will allow it to become really sticky and moist (oo-er). Seriously though, this stuff is so good.
Parkin also tastes great served warm with ice cream. Whatever you fancy really! 🙂
I’d definitely recommend that you give this traditional Lancashire treat a try- you won’t be disappointed!
I hope you’re all having wonderful days,