Parkin
This cousin to gingerbread is enjoyed in Yorkshire, especially around Bonfire Night.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup black treacle
- 1/2 cup golden syrup
- 3 teaspoons ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon mace
- 3/4 cup milk
- 2 eggs
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 cup Scottish porridge oats I used Hamlyn's Scottish porridge oats
Instructions
- Preheat oven to 350.
- Butter and line with parchment an 8x8 inch baking dish.
- In a small to medium saucepan heat the sugar, syrups, spices, and butter until melted, whisking to combine. Allow to cool for a few minutes to get closer to room temperature.
- Meanwhile, beat the eggs into the milk and set aside.
- Whisk together the oats, flour, and baking powder in a large bowl or bowl of a stand mixer. Beat in the syrup mixture until you have a fairly thick batter. Whisking by hand or with the mixer going, stream in the milk/egg mixture until well incorporated.
- Pour into prepared pan and bake 45 minutes or until a thin knife inserted in the center comes out clean.
- Cool, in the pan, on a wire rack. Store in an air-tight container. Slice into squares when ready to serve.
Notes
- It’s said that parkin is best served 2 days after it’s made.
- I order black treacle by the case from Amazon, molasses can be used instead
- Scottish porridge oats really yield the best results. I've found them in health food stores, any place that sells UK goods, or from the online store, Scottish Gourmet.