Bonfire Parkin

Name: Bonfire Parkin
Yield: 18 servings
Ingredients: 115 g Plain White flour; 450 g Medium oatmeal; 230 g golden caster sugar; 100 g golden syrup; 200 g treacle; 120 g butter, unsalted (Plus a little extra for greasing your tin); 1 tsp baking powder; 1 tsp ground ginger; 1 Large egg; 220 ml Arla Cravendale Semi-skimmed milk

Enjoy Bonfire Night with our delicious Bonfire Parkin, the perfect firework accompaniment if you ask us!

Ingredients

115 g Plain White flour
450 g Medium oatmeal
230 g Golden caster sugar
100 g Golden syrup
200 g Treacle
120 g Butter, unsalted (Plus a little extra for greasing your tin)
1 tsp Baking powder
1 tsp Ground ginger
1 Large egg
220 ml Arla Cravendale Semi-skimmed milk

Instructions

Step 1

Heat your oven to 150°C (130°C fan, gas mark 2) and grease (with butter or oil) and line a 22cm square tin with baking paper.

Step 2

Melt your sugar, syrup, treacle and butter over a medium heat until the sugar is fully dissolved and set aside.

Step 3

Beat your milk and egg together and set aside.

Step 4

Mix all other dry ingredients (flour, oatmeal, baking powder and ginger) in a large mixing bowl.

Step 5

Add the melted sugar, syrup, treacle and butter mixture followed by your beaten egg and Cravendale milk mix to your dry ingredients. Stir through until well combined and pour into your tin.

Step 6

Bake for 1hr. Test your Parkin is cooked by poking a skewer into the centre of your bake - if the skewer is clean when removed your Parkin is ready! This can be wrapped and kept for up to five days. Leaving for a couple of days before eating will allow the flavours to intensify and the Parkin to become even stickier (the true sign of a good Parkin). Perfectly enjoyed with a cuppa by the heat of a roaring bonfire!