Bonfire Parkin

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Serves: 8-10
Prep: 15 mins
Cook: 55 mins

You will need

  • 225g self raising flour
  • 2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 115g light soft brown sugar
  • 90g golden syrup
  • 25g black treacle
  • 60g butter
  • 225ml milk
  • 1 egg, lightly beaten

What to do

  • Preheat oven to 150/ Gas 2. Lightly grease and base line a 26x17cm cake tin or roasting pan.
  • Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the sugar.
  • Melt the golden syrup, treacle and butter in a small saucepan. Remove from heat and gradually stir in the milk and egg. Continue stirring until smooth.
  • Pour the mixture into the prepared tin and bake for 55 mins until the mixture starts to shrink away from the sides of tin. Leave to cool for a few minutes then remove from tin. Cut into squares.

Handy tip:

  • Parkin is best kept for 2-3 days before being eaten. It develops more flavour and it becomes stickier.

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