Collecting firewood, scavenging for clothes to dress a guy, the lighting of sparklers, the smell of popped fireworks in the air, sizzling hot sausages in bread buns smothered in ketchup, sticky toffee apples, tooth pulling treacle toffee and scrumptious squares of Parkin mean only one thing. Bonfire Night. To celebrate, the Wobbly Jelly wanted to share a Parkin recipe which I first made in my home economics class way back in 1988. Fingers crossed Miss Brown won’t object to me sharing this recipe with you all.
125g Plain Flour
75g Rolled Oats
75g Soft Brown Sugar
2 Level Teaspoons of Ground Ginger
1 Level Teaspoon of Bircarbonate of Soda
2 Tablespoons of Black Treacle
2 Tablespoons of Golden Syrup
Preheat the oven to 180 degrees
Grease and line an 18 x 25cm rectangular tin
Place all the dry ingredients into a bowl and mix well together.
In a pan melt the butter, syrup and treacle together.
Meanwhile beat the egg and add to the milk.
Pour the melted far into the centre of the dry ingredients and mix to combine before adding the egg and milk mixture.
Pour the mixture into the prepared tin and place in the centre of the oven for between 30 and 40 minutes (until springy to touch.)
Cool in the tin and then cut into squares and serve