As our regulars will know, November 5th at the Swettenham Arms is a really special evening. We’ve got a huge bonfire, spectacular fireworks and lots of traditional bonfire-y food to make it a real family occasion. If you can’t join us this year, you can still enjoy this seasonal parkin recipe, which makes a dark, sticky, gingerbread-style cake. It’s best made a week or so before the big day – so get baking now!
Traditional parkin recipe
- 350g self raising flour
- 500g oatmeal
- 300g butter or margarine
- 430g dark brown sugar
- 125g black treacle
- 250g golden syrup
- 2 free range eggs
- 400ml milk
- 4 teaspoons ground ginger
What to do:
- Preheat the oven to 150 degrees Celsius, and grease and baseline two deep 20cm square tins.
- Put the flour and oatmeal in a large bowl and add the sugar and ginger. Mix it all together.
- Heat the butter, syrup and treacle together gently in a pan until fully combined, then beat into the flour.
- Beat the eggs and milk together, and add to the flour and syrup mixture. Mix until smooth – if it looks a little thick, add a little more milk.
- Pour into the prepared tins, and bake for around 35 to 45 minutes until a skewer inserted into the thickest part of the cake comes out clean.
- Turn out onto racks and leave until cool. Wrap in clingfilm and store in an airtight container until needed, then cut into pieces and serve.
Have a wonderful Bonfire Night!