Perfect Parkin

    Perfect Parkin

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    1hour50min


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    This parkin is sticky, soft and totally satisfying! Traditionally eaten on bonfire night this parkin can actually be made several days in advance of the fifth of November and kept in a tin to mature.

    Ingredients
    Serves: 8 

    • 110g butter
    • 110g black treacle
    • 200g golden syrup
    • 100g soft brown sugar
    • 200g self raising flour
    • 1 teaspoon bicarbonate of soda
    • 110g medium oatmeal
    • 1 egg
    • 100ml full fat milk

    Directions
    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat the oven to 150 degrees C. Grease and line a 30cm x 21cm baking tin with baking paper.
    2. In a saucepan over a low heat combine the butter, treacle, golden syrup and sugar then stir until melted together. Remove from the heat and allow to cool a little.
    3. In a large mixing bowl, combine the flour, bicarb and oatmeal then mix. Gradually stir in the butter mixture followed by the egg then the milk to form a thick mixture. Pour into the prepared baking tin.
    4. Bake in the preheated oven for 90 minutes, until a skewer inserted into the centre comes out clean. During the first hour of cooking resist the urge to open the oven door to check on the parkin as this may result in the middle sinking. Remove from the oven and allow to cool in the tin, ideally leaving to rest overnight. Cut into squares and serve.

    Make Ahead

    You can make parkin several days in advance and store at room temperature in a sealed container, it is said to improve with a few days resting.

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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    2

    Made this last night and by this morning it was perfect. Moist, soft and sticky and lovely with my morning coffee -- I will make again for Bonfire night after doing this successful trial run! Thanks for posting!  -  26 Oct 2014  (Review from Allrecipes UK & Ireland)

    by
    0

    I wanted this to work so badly, and the batter tasted gorgeous! It wasn't a total disaster, I'll just make some tweaks next time (leave out the bicarb). When the Parkin went in the oven, it rose up incredibly quickly around the sides, then the middle just sank. I hadn't opened the oven door at all, I was just watching it through the door. It was ready in half an hour too; probably because it had climbed up the sides of the tin and the centre was very thin. All I can think is that my bicarb/ SR. four mix was too potent. I've looked at other recipes, and noticed that most don't normally double up on the raising agents. I'll still come back to this recipe, as taste-wise it's the nicest Parkin ever. Mine just doesn't look good enough to share. Which may not be a bad thing- all for me!!  -  07 Nov 2014  (Review from Allrecipes UK & Ireland)

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