Parkin is one of my favourite cakes, I love the way its profile changes over two to three weeks. the high quantity of sugar and syrup preserves the cake and begins to seep out slowly giving that sticky texture we all know.
Parkin is associated with bonfire night, there are many variations, in lancashire the Parkin had more flour than oatmeal and in yorkshire there was more oatmeal than flour there are also variations in the syrup,treacle and sometimes molasses are used.below is my great Grandmas recipe, she used lard in her Parkin, hundreds of years ago suet may have been used.
Great Granny Smiths (featured on BBC radio 4 Woman's hour)
1lb golden syrup
8oz Demerara sugar
1lb plain flour
1lb medium oatmeal
1 tsp ground ginger
1 tsp Bicarbonate of soda
pinch of salt
splash of milk as required
How to make it
2. In a mixing bowl combine the flour, oatmeal, ground ginger, bicarbonate of soda and a pinch of salt. Gradually stir in the melted syrup mixture and mix together until thoroughly blended.
4. Pour the mixture into a prepared cake tin and bake at 140°c for 1hour 45 minutes.