After a glorious week of sun, sea, sand and slippers, we’re back to the wet and dreary reality that is Britain in late autumn. Despite the dismal weather, there is some reason to celebrate. Halloween is tonight (thankfully my kids have outgrown all the fuss) and Bonfire Night is just around the corner - in other words, it’s time to make a parkin.
Fun Foodie Facts:
A sticky oat and ginger cake that is widely enjoyed around a bonfire on Guy Fawkes Night celebrations every November 5th, the parkin hails from the north, specifically Yorkshire and Lancashire. Although its origin is unclear, there have been literary references to oat and treacle-based parkin (possibly deriving from the surname “Perkins”) or “thar cakes” from as far back as the 1740s. The early parkin was made with oats and honey, the latter of which was later replaced with treacle and golden syrup when the spice trade brought ginger and sugar (and all its derivatives) to Britain. [Source: The Taste of Britain].
Traditional parkin recipes tend to have high amount of oats which makes the cake heavy like a flapjack, but many modern cooks have completely done away with oats in favour of lighter white flour. Personally, I prefer an even ratio of oats to flour as a good compromise on flavour and texture. I use medium oats which results in a crumbly and rough parkin but if you want a smooth slicing cake, use finely ground oat flour instead.
Parkin is frequently compared to fine wine in that it improves with age - the oats soften, the flavour matures, and the cake becomes more moist and sticky as days go by. This is due to the use of inverted sugars (i.e., honey, golden syrup, treacle, or molasses) which attract and retain moisture over time. Some people suggest waiting for a week after baking before eating a parkin but honestly, such willpower is rare. In my house, a three to four-day wait would be something of a miracle.
Pear and Ginger Parkin
Although not traditional, adding a pear (or apple) not only lends moisture to my parkin but it also allows me to reduce the amount of butter and golden syrup needed. This recipe makes thin squares, which I find easier to pick up and eat on-the-go. If you prefer the parkin thicker, simply double the recipe but increase the baking by another 10-15 minutes.