Parkin is a lovely, sticky, gingery cake slice traditionally eaten on bonfire night in England – hence its presence at our fireside cooking evening. It’s a brilliant sweet to make ahead as it only becomes more delicious after a couple of days when the flavours intensify even further.
- 440 g (1¼ cups) golden syrup
- 240 g treacle
- 2 tbsp milk
- 100 g unsalted butter
- 100 g lard
- 450 g fine oatmeal (use quick cooking oats at a pinch)
- 200 g plain flour
- 2 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp mixed spice
- 2 eggs, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 130°C. Grease and line base and sides of a 5 cm x 21 cm x 31 cm slice pan.
2. Place golden syrup, treacle, milk, butter and lard in a saucepan over medium heat and cook for 8 minutes or until melted; don’t let mixture boil.
3. Combine oatmeal, flour, bicarb soda, ginger, mixed spice and a pinch of salt in a large bowl. Pour in the warm syrup mixture and stir to combine, then add the eggs and stir to combine. Pour mixture into prepared pan.
4. Bake for 1½ hours or until a skewer inserted into the centre comes out clean and the batter has set into a nice, sticky slice.
5. Cut the parkin into 3 cm squares and, ideally, leave for a few days before eating. It will keep in an airtight container for up to 10 days.
As seen in Feast magazine, Issue 11, pg38