All began with Fireworks
Come the 5th November you won’t find me setting off fireworks in my garden, nor will you find me wrapped up in some field watching a large scale display. Me and fireworks share a confused relationship. I don’t trust them, they probably don’t trust me and I’m not entirely sure I agree with them from an environmental point of view. All of that is before I begin to scratch the surface of why we still have a night dedicated to people who tried to blow up parliament. It all triggers my brain to ask the question “Why are we doing this again?”.
I’d love to rest purely on my righteous laurels over fireworks, however there’s a slight traumatic history too! Many moons ago I found myself at an organised firework display when some muppets decided to let their own off in the crowd! The screams, the loudness of the bangs, the terror as they zoomed sideways across the field! Thankfully nobody was hurt, however the whole incident still sticks with me.
Let’s skip to the Parkin
All of that to one side, what you will find me doing on 5th November is eating parkin! Lancashire Parkin to be exact. Do not get it confused with the Yorkshire Parkin variety! The thing that brings me the biggest joy on this night it’s the explosions, it’s all the food. I remember my parents making their own cinder toffee, I remember the treacle lollypops, and the hot chocolates! We rarely had hot chocolates but we would on bonfire night, and of course, there would be Lancashire Parkin.
To honour this joy, and this autumnal time of year I thought I’d share one of my favourite Lancashire Parkin recipes so you too can enjoy this delightful Lancastrian treat.
Let’s bake
You will need:
- 100g butter
- 100g brown sugar
- 100g golden syrup
- 1 egg
- 4 tbsp milk
- 100g self raising flour
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 100g oats, I used porridge oats.
Method
I set my fan oven to around 160°C to preheat and then began my favourite part, melting the sugary loveliness. Add the butter, sugar and syrup into a pan and slowly heat until it’s all melted. Once it has melted, set aside to cool for a little bit.
Whisk the egg and the milk together in a small bowl.
Add the flour, spices and oats into a large bowl and mix them all together. It should smell lovely already. This activity is a real treat for the senses.
Once it’s all mixed in, make a slight well in the middle and pour in your melted sugary loveliness and the egg mixture. Mix well until all the ingredients are combined.
Pour the delicious mixture into a lined tin, I used a bread tin because I love my parkin to be a in a loaf shape, however a square one similar to what you’d use for brownies works perfectly fine.
Pop it in the oven for about 50-55 minutes and once it is nice and brown on top, firm to the touch, take it out.
Leave it to cool still in the tin on a wire rack for 10-15 minutes, then remove to cool completely. Once totally cool eat it straight away or pop it in an air tight container. It should last a few days in there.
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