I hate fireworks. There I said it. At this time of year in Britain you may as well admit to hating puppies or a nice cup of tea. Fireworks are loud, they upset my dogs and firework displays largely involve standing in a drizzle saying ‘woooo’ with a few other bored souls. So perhaps we can agree that fireworks suck. Bonfires on the other hand rule. The smell of autumn leaves smoldering, sparks flying, and best of all Parkin.
Parkin is a traditional oat and ginger cake made with sticky treacle and golden syrup and it is lovely on a blowy November afternoon. It is best made a couple of days before you want to eat it as the flavours mature and develop. That is the theory at least. I have never tried it. It is too tempting.
The recipe started as one from the excellent (if non-vegan) British Food History blog. However I found the batter was very runny and I adapted it a fair bit. I made this recipe using weights rather than cups so American readers, I’m afraid it is time to get the scales out.
50g treacle (molasses)
150g golden syrup
100g soft brown sugar
200g vegan margarine
150g porridge oats
200g self raising flour
1tsp baking powder
3 tsp ginger
1/4 nutmeg grated
2 tsp cinnamon
Place a small saucepan on the scales and weigh in the treacle, syrup, margarine and sugar. Place on a low heat and melt together.
Mix all the other ingredients together in a large bowl.
Beat in the melted mixture.
Line a cake tin with baking parchment and pour in the batter.
Bake at 140 oC for 90 minutes or until cooked (to check put a knife into the centre. It should come out clean when it is done).
Let it cool and general wrap in parchment and leave in a tin for a couple of days. This is delicious served with custard (Birds original custard powder is vegan) or cut into pieces and serve with coffee. For best effect eat sat by a bonfire sharing scary stories.
What are your perfect bonfire night foods?
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