Parkin is a traditional cake for this time of year: it’s a bonfire night special. It also requires a baking technique that’s a little out of favour: you don’t eat the cake straight away. Traditionally you wait several days, but I’ve never managed to wait longer than four days. The wait develops the flavour and makes it moist and delicious. So I’m writing up this recipe today so you can have one for bonfire night. It was originally on my old blog but I’ve made a few adjustments.
6 tablespoons of vegetable oil
100g golden syrup
75ml of non-dairy milk
125g of light brown sugar
225g plain flour
2 tablespoons of cornflour
3 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
a pinch of salt
Preheat the oven to 175°C and line a square baking tin.
In a saucepan heat the oil, golden syrup, treacle, milk and sugar. Do this very gently, on a low heat, stirring fairly often until the mixture comes together, looking wonderfully glossy.
While that is happening mix the dry ingredients together.
Once the stuff in the saucepan is ready, pour it into the dry ingredients and mix until well combined.
Pour into your prepared tin, spreading evenly. Cover the tin with kitchen foil and bake for 35 minutes.
Remove the foil and return to the oven for 15 minutes, or until a skewer pushed in the middle comes out clean.
Cool in the tin and store in an airtight container for at least 3 days, until moist.