Traditional Bonfire Night Parkin is a customary bake from Lancashire to celebrate/commiserate (however you want to look at it) Guy Fawkes’ failed attempt at blowing up the houses of parliament – Guy Fawkes was from Lancashire. It’s traditionally eaten on the 5th Nov while watching fireworks. Also, to me, this is the very beginning of Christmas baking as we start to introduce ginger and nutmeg…
Anyway, history lesson over, the secrect beauty of Parkin is that it can be kept for a good few weeks and the taste only gets richer as it retains its texture and flavour so well. Something really simple to make and lasts ages?? Yes please!
Ingredients for Traditional Bonfire Night Parkin
120g unsalted butter
200g golden syrup (+1tbsp for drizzling)
50g black treacle
50g caster sugar
70g dark brown sugar
100g wholemeal flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground ginger
1/2 tsp nutmeg
1 medium egg (beaten)
70ml whole milk
Preheat oven to 140oC
Grease and line a 10×8 baking sheet
1) Over a low heat in a medium saucepan slowly melt together the butter, golden syrup, treacle, caster sugar and dark brown sugar. Set aside.
2) In a large bowl mix together the oats, flour, baking powder, salt, ginger and nutmeg.
3) Pour the melted ingredients into the large bowl and stir until everything is combined. Now add the beaten egg and milk and mix with a wooden spoon until everything is evenly combined.
4) Pour the mixture into the prepared baking tin and pop on the middle shelf of the pre-heated oven for about an hour and 15 mins. It’s done when a skewer inserted comes out clean and the very edges start to brown. While still warm, drizzle with the extra golden syrup and leave to cool in the tin before turning out onto a wire rack to cool completely. Cut into bite sized chunks and scoff under the fireworks :)
And there to have your traditional bonfire night Parkin!