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Parkin

Parkin

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A firm family favourite, parkin is a sticky gingerbread cake traditionally served at Bonfire night, but it's so delicious you'll want to eat it any time.

Prep time: 10 mins
Cooking time: 45 mins
(may need 15 mins extra)
Total time: 55 mins
Makes: 16-20
Skill level: Bit of effort
Costs: Mid-price

Spice level Mild
Child friendly
Freezable
Make in advance

Ingredients

To store the parkin, wrap in greaseproof paper and place in an airtight container. This will keep for up to a week. This is a wonderful recipe for freezing. Wrap in foil and freeze for up to 3 months

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175g (6oz) unsalted butter
3tbsp organic apple concentrate
3tbsp blackstrap molasses
2tsp fresh ginger, finely grated
1tsp ground cinnamon
250ml (8 3/4floz) milk
2 eggs, beaten
1tsp bicarbonate of soda dissolved in 2tbsp hot water
300g (10 1/2oz) wholemeal flour

Method

Preheat the oven to 170°C/325°F/gas 3.
In a saucepan, melt the butter along with the apple concentrate, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and bicarbonate of soda in its water.
Place the flour in a large bowl and pour in the liquid ingredients, beating until very well mixed. Pour the batter into a greased and lined shallow cake tin 20cm by 20cm and bake for 45mins to 1hr until risen and firm. Cool in the tin.
Cut the parkin into squares and serve.

This parkin recipe is a healthier version but is equally delicious, sweetened only with apple concentrate and molasses and using wholemeal flour, full of fibre and essential vitamins and minerals. Make this a couple of days in advance to allow the flavours to develop and for the parkin to become moist and sticky. For a dairy-free version use soya milk to replace the milk and coconut oil or soya margarine instead of butter.

By Meridian Foods

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