100 year old parkin

[lepard]

100 year old parkin

November is the season for parkin, that sturdy treacly oatmeal gingerbread, and the 5th of November (Bonfire Night) is the traditional time to eat it. Best eaten with a glass of milk, minus the gunpowder, treason etc. If the burning desire get too much drive down to Lewes (www.lewesboroughbonfiresociety.com) and watch the flaming effigies in the main street. This recipe is from October 1907 and back then parkin sold for eight old pence a pound.

225g plain flour
3 1/2 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp bicarbonate of soda
pinch salt
125g medium oatmeal
100g unsalted butter, softened
125g light soft brown sugar
zest of 1/2 lemon
100g treacle
75g golden syrup
50ml milk
50g mixed peel, finely chopped

Butter the inside of a 20cm square deep cake tin and line the base with non-stick baking parchment. Heat the oven to 180C (160C fan-assisted). Sift the flour, spices, soda and salt into a bowl then stir the oatmeal in. In another bowl beat the butter, sugar and zest until light and fluffy. Add the treacle and syrup, beat again until creamy and smooth then add the milk and the dry ingredients and beat quickly until smooth once more. Fold in the mixed peel then spoon the mixture into the tin. Cover the top with foil and bake for 40 minutes then remove the foil and bake for a further 20 minutes until a skewer inserted comes out clean.

[lepard]

I was sitting eating a piece of parkin this afternoon, it has really lovely flavour as the nutmeg and peel aren't too obvious, but I thought it could do with a little more milk to make it a more squidgy after baking. There is a slight dryness to it, as the oats swell with moisture as it cooks. Making it again I'd add about 50ml more milk.

The other thing is that it has a rich golden colour, and if you'd like or expect it darker try replacing the golden syrup with more treacle. These steps move it away from the original but probably make it better.

Dan

[choc99veg]

I made it this evening - great, it needed 8 mins more cooking. Would take a bit of sugar out next time, and put in a bit of mixed fruit instead of peel. Lovely, thanks.

[cakeface]

Ooooh, this really was good to eat, Dan!!! I made this yesterday, adding a bit more black treacle(only a tablespoon or so) and the extra milk as you suggested.
we're lucky living here, as we have so many oatmeal producers, and mine comes from 20 miles south of my house. The flavour lingers, and it is just the thing to eat by the fire, or by the gas centrally heated radiator!
As with any gingerbread type product, this gets better when wrapped in foil, and takes on more moistness and a hint of stickiness on the top. It is also one of those delights that you just have to reach for another slice..... Thanks Dan! Lisa X

[CarolineG]

This was really lovely Dan, thanks!

I substituted crystallised stem ginger for the mixed peel, which worked really well. It got stickier as time progressed too - delicious.