Originating from Northern England, particularly in Yorkshire and Lancashire, Parkin is traditionally eaten on Guy Fawkes Night but is also enjoyed throughout the Winter months, apparently. There are loads of different recipes and many of them – unlike this one – contain black treacle. Using 5th November as an excuse to bake a cake I’d never tried before, I decided to give it a go and lordy, lordy, it’s bloody lovely!
I took it out of the oven and thought, ‘That’s a damned fine looking cake and also it’s huge!” It had risen in the oven whilst filling the kitchen with a glorious sweet smell of golden syrup and ginger. And then the taste: the sponge is really very light and delicately infused with its lovely flavours and yet it has a sticky moistness: quite unlike anything I’ve ever tried and extremely good. I ate rather a lot to ensure that I could properly describe it to you but then enjoyed the added bonus that Parkin increases its moist stickiness whilst in the tin over a couple of days – just delectable! Have had to promise Connagh that this recipe will be on regular repeat!!!!
Makes around 50 bite-sized cheeky little poppables!
What you need…
1 x 20cm cake tin, lightly buttered and lined with parchment paper
225g self-raising flour
115g caster sugar
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
115g golden syrup
1 happy egg
What to do…
Preheat your oven to 150°c / 300°f / gas 4.
Tip the flour, sugar, ginger and bicarbonate of soda into your food processor and whizz to mix together.
In a small saucepan, gently heat the syrup and butter, until melted.
Beat the egg into the milk.
With your processor still whizzing on slow, gradually pour in the syrup/butter mixture until thoroughly combined. Then do the same with the egg/milk mixture and combine until smooth.
Pour into the cake tin and pop into oven to bake for 1 hour.
Cool in the tin. Once cool, turn out and cut up into cheeky little cubes that pop easily into the mouth: poppables!!!
One of Yorkshire’s finest, the butter-mad James Martin