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Hallowe’en’s not even over yet, but let’s move on to the next big date in the winter diary.

It’s a busy time of year for outdoor celebrations. The Hallowe’en masks aren’t even off yet and already I’m turning my attention to the 5th of November activities. I love Bonfire Night, for me it’s the start of winter proper. Parkin-recipe-lucyloves-east-sheen-villageWe always go to George’s school for their fireworks display; not only does this mean a brilliant selection of pyrotechnics, it means a delicious burger and at least 2, maybe 3, glasses of mulled wine.  I love the sights, the smells, but not the sounds. Poor Ted can’t bear the fireworks, from now until mid November when they eventually stop, he’ll be shaking and barking. I’ll be keeping him calm with my lavender oil infuser and I’ll be getting in the mood by baking this Parkin.
Parkin is a traditional Northern seasonal favourite and one I haven’t made for years. My first foray into the world of Parkin was at a firework party hosted by my boss. This wasn’t a great idea for the following reasons a) he’s a chef so making anything for him is scary b) I had never made it before and c) my attempt at Parkin was woeful, you could have used it to lag a loft. Since then Parkin and I had parted ways, even though I loved it, I didn’t want to fail again. Until now, when I put my Parkin shame to one side, for the sake of you good people and consulted the legend that is Delia  for her words of wisdom. So it is with huge thanks to Mrs Smith for her brilliant recipe and for my Parkin filled belly. It’s cakey, but also oaty, but not spongey *am I making any sense here*. Parkin has a sticky, crusty top and a gingery centre which only gets better with age. I added some cut up crystallised ginger for extra tang and I’m glad I did as you get lovely spicy nuggets in each mouthful. It has a long slow cooking time, but do keep an eye on it towards the end as you don’t want to over cook your bake and end up with the Parkin shame I suffered on my first outing.
Large squares of Parkin go so well with tea, hot chocolate or mulled wine on the 5th of November. Hot drinks to warm your hands and gingery baked goods to fill you right up. What a special time of the year this is.

This post will appear on Lucy Loves later this week.

Parkin Recipe

Makes 16 piecesParkin-recipe-lucyloves-foodblog

You will need bowls and a 20cm x 20cm square tin, line or well buttered

  • 225g golden syrup
  • 50g black treacle
  • 110g butter
  • 110g dark soft brown sugar
  • 225g oats
  • 110g self raising flour
  • 2 teaspoons ground ginger
  • A handful of crystallised ginger pieces, chopped
  • a pinch of salt
  • 1 egg
  • 1 tablespoon milk

Pre heat the oven to 120 degrees fan assisted or 140 degrees regular oven and line or butter your baking tin.Parkin-recipe-lucyloves-east-sheen-village

Take a sauce pan and measure in the golden syrup, black treacle, butter and soft brown sugar. Heat over a low flame until the mixture has just melted , don’t let it boil. Stir well and pop to one side for the moment.

Measure out the oats, self raising flour, ground ginger and salt. Stir then tip into the syrup mixture and stir through. Add the beaten egg and milk then mix thoroughly.

Scrape this into the lined tin and level the top. Place into your pre heated oven and bake for an hour, to an hour and 15 minutes. It may be ready after an hour, so keep an eye on it. The cooked Parkin is golden brown, firm to the touch and smelling divine.

Leave it to cool completely in the tin before removing it and wrapping the Parkin in greaseproof paper and foil. It only improves over time, so if you can bear to, leave it a day before tucking right in. It will keep for a good 5 days, maybe more, if well wrapped.


Author: Lucy Kellett