What to eat at your bonfire gathering?

November 1st 2016
By: Melanie
What to eat at your bonfire gathering?

There is always the baked potatoes wrapped in foil and a mug of soup or a sausage in a roll but one of the most traditional foods for bonfire night is a cake. Parkin Cake is a sticky cake containing a mix of oatmeal, ginger, treacle and syrup, it fairly easy to make and is like a more cakey, spicy flapjack so it is filling and warming on a chilly night out watching fireworks.

As it has its origins in Yorkshire it’s only fair to follow James Martin’s recipe to do justice to this classic bonfire snack. It is also a cake that should be made a few days in advance to help it mature.
110g soft butter
110g soft dark brown sugar
55g black treacle
200g golden syrup
225g medium oatmeal
110g self-raising flour
2 tsp ground ginger
1 tsp ground mixed spice
2 medium eggs, beaten
1 tbsp milk
Pinch of salt

First preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin. In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow the mixture to cool slightly.

Into a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and mix.  Then pour the mixture into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked. Remove from the oven and leave in the tin for 20 minutes. Then store the parkin in a cake tin wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.