Bonfire Night, eggless oat cake, eggless parkin recipe, Guy Fawkes, Lancashire parkin, oat and treacle cake, oat and treacle cake, Parkin, parkin recipe for Bonfire Night, traditional British recipes, Yorkshire parkin
I’ve actually had the recipe bookmarked for a long time–not for Bonfire Night celebrations, but simply because it was eggless and a traditional British recipe and looked so very, very delicious.
Before I looked into the recipe a bit more, I had held the vague notion that parkin was the standard treat for Bonfire Night celebrations all over Britain, but apparently it’s actually a very Northern dish, with two main varieties hailing from Yorkshire and Lancashire respectively.
125 g. unsalted butter
125 g. golden syrup
65 g. black treacle
250 g. muscavado sugar
185 g. plain (all-purpose) flour
3/4 teaspoon ground ginger
1/4 teaspoon baking powder
250 g. porridge oats
1/2 cup (120 ml) milk
1 ball stem ginger, finely diced
- Line an 8-inch square baking tin with parchment paper. Grease the sides of the tin. Preheat the oven to 180C/350F.
- In a medium saucepan, combine the butter, golden syrup, treacle and sugar.
- Melt over gentle heat, stirring occasionally to prevent the sugar from catching on the bottom of the pan.
- In a large bowl, stir together the flour, baking powder, ground ginger and oats.
- Pour the hot sugar mixture over the oat mixture and mix well.
- Stir through the stem ginger.
- Pour into the prepared tin and smooth the top.
- Bake until dark gold and springy to the touch, about 40 minutes.
- Let the parkin cool in the pan before slicing into squares. But don’t necessarily let it cool off quite all the way before trying it–it’s lovely still warm!
- Store in an airtight container. I’ve read that the longer parkin sits, the stickier and scrummier it gets. I can only personally verify that it’s even better the second day than the first–mine did not get to sit around very long!
Yield: 8-12 servings