Get ready for Bonfire Night with homemade parkin

traditional-parkin-recipeAs 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

You’ll need:

  • 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:

  1. Preheat the oven to 150 degrees Celsius, and grease and baseline two deep 20cm square tins.
  2. Put the flour and oatmeal in a large bowl and add the sugar and ginger. Mix it all together. 
  3. Heat the butter, syrup and treacle together gently in a pan until fully combined, then beat into the flour.
  4. 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.
  5. 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.
  6. 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!

 

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