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Parkin

Parkin is a cake that is traditionally eaten on or around the event of Bonfire Night. The recipe originates from the north of England, and whilst often associated with Yorkshire, it is also very popular in other areas of the UK, including Lancashire. Parkin can be baked hard and then allowed to soften with resting, when it also becomes more moist and sometimes sticky. It’s a tasty sweet treat to enjoy on a cold Autumn evening and is very simple to make. Our recipe uses agave syrup instead of molasses and if you wanted to make this recipe vegan, it would be very easy to use egg replacer and dairy-free butter and milk alternatives instead.

Customer Rating:
5.0

(1 votes)

Posted by: Ruth
On: 16/10/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
oil, for greasing	Awaiting stock	More products
225g self raising flour		More products
1 tsp ground ginger		More products
1 tsp bicarbonate of soda		More products
1 egg, lightly beaten	Awaiting stock	More products
115g Xylitol	Awaiting stock	More products
60g butter	Available only in our Edinburgh shops	More products
115g agave syrup	Awaiting stock	More products
225ml milk	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 150°C/gas 2.
Grease a 25 x 18 cm cake tin and line with greased greaseproof paper.
Sift the flour, ginger and bicarbonate of soda into a bowl.
Stir in the egg and then the Xylitol, mixing well.
In a small saucepan, melt the butter and the agave syrup, stirring to mix. Remove from the heat and stir in the milk.
Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
Remove from the oven and turn out onto a wire rack to cool.
Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.