Bonfire Night Baking with Bettys Cookery School
Traditionally enjoyed in Yorkshire on Bonfire Night, Parkin is a delicious seasonal treat packed with black treacle and spiced with ginger. Why not try your hand at making your own to share with family and friends on 5th November with this recipe from Bettys Cookery School?
Mini Parkin
Ingredients
100g butter
40g black treacle
180g golden syrup
110g soft brown sugar
100g self raising flour
3 tsp ground ginger
1 tsp ground nutmeg
40g oats
40g ground almonds
2 tsp whole milk
2 medium eggs
Special Equipment
8 mini loaf tins or a 1lb loaf tin
Method
- Preheat the oven to 160°C (fan assisted). Line the base of the mini loaf tins with a piece of baking parchment paper.
- Place the butter, black treacle, golden syrup and soft brown sugar in a heavy based pan over a medium heat. Gently warm through to melt the butter and stir until the sugar has completely dissolved. When the mixture comes up to the boil, turn off the heat and set aside whilst you prepare the other ingredients.
- In a large mixing bowl, mix together the self raising flour, spices, oats and ground almonds until they are well combined.
- Pour the warm mixture over the dry ingredients and mix in well. Set the mixture aside to cool a little.
- Beat the milk and egg together thoroughly and then gradually stir into the warm mixture.
- Pour the mix into the prepared loaf tins and bake in the preheated oven for 20-25 minutes until well risen and a skewer inserted in the centre comes out clean.
- Leave the loaves to cool down slightly before turning out onto a wire cooling rack.