Parkin

Parkin
  • Serves icon Makes 16 squares
  • Time icon Hands-on time 30 min, plus cooling. Oven time 1 hour

This squidgy cake, originally from northern England, is a warming treat for Bonfire Night or any time, with or without the spiced custard. Dense with oats and spiced with cinnamon and ginger, parkin gets stickier the longer you leave it – but how long can you wait…?

Check out more Bonfire Night recipes.

Nutrition: per serving

Calories
265kcals
Fat
9.9g (5.4g saturated)
Protein
4.2g
Carbohydrates
39g (25.3g sugars)
Fibre
1.2g
Salt
0.6g
Calories
265kcals
Fat
9.9g (5.4g saturated)
Protein
4.2g
Carbohydrates
39g (25.3g sugars)
Fibre
1.2g
Salt
0.6g

Ingredients

  • 100g unsalted butter, plus extra to grease
  • 100g black treacle
  • 200g golden syrup
  • 100g dark brown muscovado sugar
  • 200g self-raising flour
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 100g porridge oats
  • 1 medium free-range egg, beaten
  • 6 tbsp whole milk

For the spiced custard

  • 4 medium free-range egg yolks
  • 25g caster sugar
  • 150ml whole milk
  • 150ml single cream
  • 70g golden syrup
  • ½ tsp ground cinnamon

You’ll also need

  • 20cm square cake tin

Method

  1. Heat the oven to 130°C fan/gas 2. Grease the cake tin with butter, then line with baking paper. Put the 100g butter, treacle, golden syrup and sugar in a saucepan over a low heat, then cook until melted and fully combined. Remove from the heat and allow to cool slightly.
  2. In a large bowl, combine the flour, ginger, cinnamon, bicarbonate of soda and oats. Make a well in the centre and pour in the cooled syrup mixture, stirring as you go to prevent it from getting lumpy. Stir in the egg and milk to make a thick batter. Pour into the prepared tin and bake for about 1 hour until just firm to the touch. Cool completely in the tin (it will sink in the middle as it cools), then remove from the tin and transfer to an airtight container (see Make Ahead).
  3. To make the custard, use a rubber spatula to beat the egg yolks and sugar in a bowl. Put the milk, cream, syrup and cinnamon in a saucepan over a medium heat. Cook until the mixture is almost at the boil, then gradually pour it over the egg mixture, stirring as you go, until the mixtures are combined. Rinse out the pan, then tip the custard back into it. Cook over a low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 7 minutes). Pour into a jug and serve alongside the parkin for pouring over (see Make Ahead).

delicious. tips

  1. To simplify things, you could also use ready-made custard with a splash of cream and ½ tsp ground cinnamon stirred in.

  2. We recommend storing the parkin in an airtight container for at least 3 days before digging in, but it will keep for up to 2 weeks. You can also make the custard 2 days ahead and keep it in the fridge until ready to use; serve cold or reheat it gently in a pan.

Recipe By

Emily Gussin

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