Parkin of the North

Towards the bank end of November having digested the memorable, albeit a little over-complex, fiftieth anniversary episode of Doctor Who I elected to make something suitably fortifying to keep my energy levels up in the form of Parkin.

I had rediscovered my love for Parkin the previous summer when I received some from some good friends based in Shipley as part of a Yorkshire Hamper that they very kindly got me for my birthday present. I tried with this recipe to emulate the excellent Parkin I found in the Yorkshire Hamper.

I stirred together in a mixing bowl four ounces of self-raising flour, four ounces of porridge oats, four ounces of caster sugar and one teaspoon of ginger. Next I stirred in four ounces of margarine, which I had first allowed to get to room temperature so it was easier to mix in, which made the mixture resemble a thick paste. In order to soften up the ingredients a little I added a tablespoon of Golden Syrup, a beaten egg and a tablespoon of milk and stirred them all into the mixture. Once all the elements were properly stirred together I put them in a high-sided thoroughly greased baking tray and cooked them for 20 minutes at 170 degrees, or 180 degrees for non-fan ovens.

After turning the Parkin out onto a wire rack and letting it cool I cut it into medium-sized squares to prepare it for consumption. Its taste was sweet due to the syrup and sugar but also a little stodgy due to the flour and the oats which made it perfect material to fuel long winter walks with my dog.

                                     
                                          Thick, full of oats and ready to eat.