The leaves are crunchy under foot, the skies are bright bright blue and firework night is a mere week away. It’s time to make parkin.
This year, I’ve given the cake a north-meets-south tweak. I had a box of Dorset Cereals’ gingerbread porridge and it occurred to me that it is perfect for making parkin. So Dorset-ians (and other southerners) consider yourselves educated in the superior Northen version of the ginger cake. Parkin needs a few days to mature so now is the perfect time to make it ready for Guy Fawkes’. [See last year’s here]
8 oz Dorset Cereals’ gingerbread porridge (or regular porridge oats)
1 tsp baking powder
1 tsp ground ginger (or 3 if using normal oats)
8 oz plain flour
8 oz brown sugar
8 oz black treacle (or half treacle if you like it a bit lighter)
4 oz butter
1 large free range egg
250 ml milk
Grease and line a large tin (25 x 15 x 8 cm ) / 2 lb loaf tin
Sieve the flour, baking powder, and ginger together.
Add the porridge oats
Put the treacle, butter and sugar into a pan and melt slowly. Beat the egg with the milk.
Add the treacle mixture to the flour and beat well. Finally add the egg and milk.
Mix thoroughly and pour into tin.
Cook for 1/2hr at 170°c/325 F (gas mark 3) and then continue to cook 150°c/300 F (gas mark 2) for a further 1/2hr. Test with a skewer.
Thanks to Dorset Cereals for sending me the gingerbread porridge. I genuinely love their cereals anyway so am very happy to endorse them. The Almond & Cherry granola is also particularly delicious in their new range – like breakfast Bakewell!
Since I have used one of my favourite Dorset- based products to make this, I am entering this into “Best of British” which is focussing on Dorset this month. It is run by Lavender and Lovage in association with The Face of New World Appliances