During lock-down and furlough it’s been a struggle to get hold of certain baking ingredients but after a few weeks I seem to have got my baking cupboard suitably stocked. I was thinking of recipes I wanted to cook and must have been feeling very nostalgic.
This parkin recipe was something my mum would bake sometimes when she did days of big batch baking when we all lived at home. I can’t remember her making this every time she baked, but I do remember thinking it was a Big Baking Day whenever I saw the pan on the hob with the melted butter, sugar and treacle in it! 🙂
The recipe below is a double quantity so you can half it and make a more manageable amount, but it will freeze, or you can portion it up to give to your neighbours when you stop by to check they’re OK. I used a 15″ x 10″ tray but if you half it just use a smaller cake tin and it will be fine.
- large bowl
- medium saucepan
- wooden spoon
- baking tin
- 250g self-raising flour
- pinch of salt
- 4 tsp ground ginger
- 4 tsp ground cinnamon
- 450g porridge oats
- 340g unsalted butter
- 340g brown sugar
- 500g black treacle
- 4 large eggs
- 280ml whole milk
- Preheat the oven to 160c Fan or your BBQ to 160c Indirect heat, lid down, vents open.
- Butter and line your baking tin(s) with parchment paper so the parkin is easier to remove later.
- Sieve the flour, salt and ground spices into the bowl then add the porridge oats and mix through.
- Meanwhile melt the butter in a saucepan and warm with the sugar and black treacle until the sugar has dissolved and the treacle has loosened. Don’t heat this too much or you won’t be able to add the eggs in the later stages.
- Once melted, pour the warm buttery treacle mixture into the bowl with the dry ingredients and mix with the wooden spoon.
- As the mixture begins to come together add the eggs one at a time, mixing between each one, then add the milk and stir to combine.
- Pour this sweet smelling mixture into the prepared cake tin and lightly shimmy the tray to level the mixture.
- Bake in your oven or on the BBQ for an hour before checking with a skewer to see if it comes out clean, and it has pulled away from the sides every so slightly.
My mum’s recipe says to bake for 1 1/2 hours but ovens are a lot more efficient. I checked mine after an hour with a skewer and it came out clean, but if you check it and there’s still mixture there close the door or lid and continue baking until the skewer is clean when you test the centre.
Be careful not to over bake as it is easy to dry out. This for me is a cake of northern nostalgia. It’s great with a brew, it’s very moreish, and if it happens to last long enough to go dry in the cake tin, you can always pop it in the bowl with a little milk and enjoy it with a teaspoon as I used to do as a kid! 🙂