For years now I’ve had this sheet of crumpled and stained paper tucked away in my copy of “The Witch’s Handbook”, my go to source for it’s Grantham Gingerbread recipe, otherwise known as Witches Kneebones. On this cherished piece of paper is the recipe for Aunty Pam’s Parkin. But what is so special about this particular recipe? It’s no different to the thousands of recipes out there. For me, it’s not so much the recipe itself or the resulting sticky cake but more the fond memories it brings with every gooey mouthful.
When we were children; at this time of year; our family would visit my uncle, aunt and two cousins for the annual bonfire tea. We would arrive in the early evening, all wrapped up warm and ready for the first half of the evenings entertainment. My Uncle John must have spent some time during the day setting up fireworks around the garden; which was huge compared to ours; ready for a small display. There was always an enormous bonfire crackling and spitting, inviting us to warm ourselves in it’s heat whilst we watched Uncle John and Dad skulking around in the dark lighting the blue touch paper and oooo-ed and aaaah-ed at the resulting small explosions of bright colours, pops, whizzes and bangs of the fireworks. Apart from my sister, who always took refuge in the lounge and watched through the French doors. Once all the rockets had been let off and we children had drawn light patterns in the darkness with a couple of packets of sparklers, disposed of safely in a bucket of water, it was time to head indoors for tea.
Tea was a small buffet, set out on the coffee table in the lounge. The food; I mostly remember a delicious cheese and onion flan; was accompanied by a mug of strong tea, poured from a large teapot which was always covered with a knitted tea cosy, which I do believe she still has. Once we had eaten our fill of the buffet Aunty Pam would bring out the Parkin, with it’s gooey, gingery oatiness, to finish off the evening.
All too soon the evening was over, we’d said our goodbyes and were on our way home. I used to enjoy that ride home though, through the darkness, watching out for those tiny flashes of colour to appear against the night sky as other families enjoyed their bonfire night.
Ingredients
- 10oz medium oatmeal
- 6oz plain flour
- 2oz caster sugar
- 2tsp ground ginger
- ¼tsp salt
- 4oz hard margarine
- 6oz black treacle
- 6oz golden syrup
- 7tbs milk
- ½ tsp baking soda
Method
- Pre-heat the oven to 190C
- Grease a square cake tin
- In a large bowl, mix the oatmeal, flour, sugar, ginger and salt
- In a pan, warm the milk, do not let it boil, and add the baking soda
- In a separate pan, melt the margarine, treacle and syrup
- Add the warmed milk to the mixture
- Make a well in the centre of the dry ingredients, add the treacle mixture and mix well
- Pour into cake tin and bake for 1 hour. Check cake after 45 minutes
- Allow to cool in tin then turn out onto cooling rack
- Once fully cooled wrap in foil and store for a few days
- Cut into squares and enjoy it’s gooey, stickiness
Notes
I didn’t have medium oatmeal so used the stuff I get for porridge.
I lined the bottom of my cake tin to make it easier to remove the cooled Parkin.
I warmed the milk in the microwave.
I turn off the fan assist in my oven, I find it overdoes the outside of the cakes if used.
Parkin can be frozen if you first cut it into squares, then wrap in cling film or baking parchment, followed by foil. It will keep for a few months. Defrost in the fridge.