Bonfire Night Parkin Recipe
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Uploaded by notjustapples on Oct 29, 2011
This ginger parkin traditionally comes from Yorkshire, and contains oatmeal and molasses to give it a sticky crunch that is unique and yummy!
This particular version is made with buckwheat flour, agave nectar and honey to make it low GI and wheat free.
It should be made a week in advance of when you want to eat it, so that it gets stickier and richer over time (like a Christmas cake), but it's also lovely eaten straight away - though it's more like biscotti. Of course, if you keep it in the oven for a shorter time, this will produce a lighter cake.
Ginger Parkin Recipe:
225g (1 1/4 cups) medium oatmeal
110g (1/2 cup) butter
110g (1 cup) buckwheat flour
1 1/2 tsp baking powder
pinch salt
1 egg
1 Tbsp milk
2 tsp ginger
2 Tbsp molasses
2 Tbsp agave nectar
2 Tbsp honey
This cake was made for the Foodbuzz October 24x24 2011 for my 'Autumnal Bonfire Banquet', see more photos and recipes at:
http://notjustapples.blogspot.com/2011/10/autumnal-bonfire-banquet.html
- 24 likes, 4 dislikes
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Shiteeee
EzVipperz 3 months ago
Great recipe!
RockyBalboa211 3 months ago
OMG Fail!
ZZBBeatdown 4 months ago
Sorry swifty but Parkin is not like a light sponge not if its made properly and the recipe here is great a little different but I am going to try it.
rocksavage45 4 months ago
you taste pretty good...
TheNathan696969 4 months ago
its good... but its supposed to be soft not hard it should be a light sponge :S
swifty2817 4 months ago
eeeee, parkin lad :)
SuperOxton 4 months ago
So nice to see you! Thanks
preservid 4 months ago
oh that looks yummy! How much would u bolus for something like that?
frecklefacesue 4 months ago