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Fireworks parkin

Fireworks parkin

By Harper Matsui
20’ Prep time
60’ Cook time
80’ Total time
391 Calories
10 Serving

Summary

Lancashire and yorkshire parkin is traditionally eaten on bonfire night. its gentle spice will keep you nice and warm on the inside (but a scarf and gloves are also recommended!).
Harper Matsui 0 Followers

Step by Step

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Step 1

Preheat the oven to 150°C, gas mark 2. Grease and base line a 20cm square tin.
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Step 2

Melt the butter, treacle, golden syrup and sugar in a medium saucepan. Add the grated ginger and cool slightly.
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Step 3

Mix together the flour, spice and oatmeal. Stir in the syrup mixture. Whisk together the egg and milk and stir into the mix. Pour into the prepared tin and bake for 1 hour.
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Step 4

Once cooled, brush the top with a warmed tablespoon of golden syrup and decorate with silver balls, stars and edible glitter.

Ingredient

  • Self-raising flour
    Self-raising flour
    250 grams
  • Mixed spice
    Mixed spice
    2 tsp
  • Semi skimmed milk
    Semi skimmed milk
    4 tbsp
  • Fresh ginger
    Fresh ginger
    25 grams
  • Country life unsalted butter
    Country life unsalted butter
    150 grams
  • Lyle's black treacle
    Lyle's black treacle
    150 grams
  • Medium waitrose british blacktail free range egg
    Medium waitrose british blacktail free range egg
    1
  • Tate & lyle dark muscovado sugar
    Tate & lyle dark muscovado sugar
    100 grams
  • Lyle's golden syrup
    Lyle's golden syrup
    150 grams
  • Oatmeal
    Oatmeal
    100 grams

Nutrition Facts

View nutrition facts
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