Bonfire Parkin

Bonfire Parkin

Enjoy Bonfire Night with our delicious Bonfire Parkin, the perfect firework accompaniment if you ask us!
https://arlauk.cmsstage.com/recipes/bonfire-parkin/

Instructions

Step 1
  • Heat your oven to 150°C (130°C fan, gas mark 2) and grease (with butter or oil) and line a 22cm square tin with baking paper.
Step 2
  • Melt your sugar, syrup, treacle and butter over a medium heat until the sugar is fully dissolved and set aside.
Step 3
  • Beat your milk and egg together and set aside.
Step 4
  • Mix all other dry ingredients (flour, oatmeal, baking powder and ginger) in a large mixing bowl.
Step 5
  • Add the melted sugar, syrup, treacle and butter mixture followed by your beaten egg and Cravendale milk mix to your dry ingredients. Stir through until well combined and pour into your tin.
Step 6
  • Bake for 1hr. Test your Parkin is cooked by poking a skewer into the centre of your bake - if the skewer is clean when removed your Parkin is ready! This can be wrapped and kept for up to five days. Leaving for a couple of days before eating will allow the flavours to intensify and the Parkin to become even stickier (the true sign of a good Parkin). Perfectly enjoyed with a cuppa by the heat of a roaring bonfire!
Enjoy!
Video
Arla Cravendale | Parkin

Enjoy Bonfire Night with our delicious Bonfire Parkin, the perfect firework accompaniment if you ask us!

Ingredients

Plain White flour
115 g
Medium oatmeal
450 g
Golden caster sugar
230 g
Golden syrup
100 g
Treacle
200 g
Butter, unsalted (Plus a little extra for greasing your tin)
120 g
Baking powder
1 tsp
Ground ginger
1 tsp
Large egg
1
Arla Cravendale Semi-skimmed milk
220 ml