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Originating from Yorkshire, Parkin has traditionally been eaten since the 19th century on Bonfire Night (5th November). Leave to mature for a couple of days after baking.

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Makes 16 pieces

  • 175g (6 oz) golden syrup
  • 175g (6 oz) black treacle (molasses)
  • 115g (4 oz) butter
  • 115g (4 oz) dark brown sugar
  • 280g (10 oz) plain wholemeal flour
  • 175g (6 oz) medium oatmeal (pinhead oatmeal or steel cut)
  • ¼ tsp salt
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 egg
  • 125ml (4 fl oz) milk

Place the syrup, treacle, butter and brown sugar into a saucepan and heat gently until the butter has melted and the sugar dissolved. Cool slightly.

Place the flour, oatmeal, salt, bicarbonate of soda, ginger and cinnamon into a large bowl and mix together. Make a well in the centre. Place the egg and milk into the well and pour over the melted mixture. Beat well with a spoon to form a batter.

Place a pre-cut piece of Bake-O-Glide into the half size AGA roasting tin and pour in the batter.

2 oven AGA:Place the roasting tin on the grid shelf set on the floor of the Roasting Oven and slide the plain shelf onto the second runners down. Cook for about 25-30 minutes, until risen and just set. Transfer the hot plain shelf into the centre of the Simmering Oven and put the half size roasting tin on top and cook for a further 20-30 minutes until cooked through.

3 and 4 oven AGA: Slide the half size roasting tin onto the lowest set of runners in the Baking Oven and cook for 50-55 minutes until firm and beginning to shrink away from the sides of the Bake-O-Glide. Use the plain shelf slide above the parkin after 30 minutes, for extra protection.

Cool in the tin for 10 minutes then transfer to a cooling rack. When cold store in a cake tin.

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More Information
Size 5
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