5 Nov 2010

Bonfire Night Parkin & Cooler Magazine Feature

A big thanks to the girls over at Cooler magazine (snow/skate/surf for girls!) who are currently featuring some Autumnal Well Seasoned recipes on their website. Make sure you check out the feature, I’ve also included the recipe for Bonfire Night Parkin below as its one of my favourites. Have a great weekend!

Bonfire Night Parkin - Well Seasoned recipes
This recipe for treacly Parkin is a northern Bonfire Night tradition and is best left for a few days in a cake tin to turn nice and sticky before eating, if you can wait that long! Don’t let the fact this cake has a longer list of ingredients than the average sponge put you off, its quick and easy to put together and well worth the effort!

Bonfire Night Parkin
100g butter
100g soft brown sugar
100g black treacle or molasses
100g golden syrup
150g rolled oats or oatbran
150g plain flour
2 teaspoons of baking powder
3 teaspoons of ground ginger
Large pinch of grated nutmeg
Small pinch of salt
2 medium eggs
2 tablespoons of milk

Line a 20cm square tin with baking paper and preheat your oven to 150˚C.

Use a heavy based saucepan to melt together the sugar, butter, treacle & syrup, if you have electric scales its easiest to measure out the ingredients directly into the pan. Use a low heat so the ingredients melt together without coming to the boil, once melted remove from the heat and set aside. 

In a large bowl mix together the oats, flour, baking powder, ginger, nutmeg & salt, then pour in the warm liquids from the pan and mix gently to combine.

In a small bowl whisk the eggs and milk together, then add into the large bowl little at a time and again mix thoroughly. Pour the mixture into the lined baking tin and place in the middle of the oven for 30-45 minutes until the cake is firm to the touch. 

There you go, told you it was easy! Once cooked, leave to cool before placing in a tin or airtight container where the cake will keep for up to a week.

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