Bash’s Bonfire Cake
Guys, Fawkes at the ready because our fabulous Head Chef, Kathryn Bash, is back and this time with the perfect recipe to fire up your family and friends ready for Bonfire Night.
Bursting with flavour and spiced with cockle warming ginger, Bash will be showing you step-by-step how to make her Parkin Cake.
Nicknamed Bonfire Cake, we can thank our Northern pals for this treacle treat, as it originated from God’s Own County (aka Yorkshire). Easy to make, get ready to bake… our serving suggestions include parkin yourself in front of the fire with a hearty slice and a proper, strong brew!
First things first, pop the oven on to preheat at 170 degrees. Next, line and grease your baking tin, we don’t want any cake parkin itself on the bottom of your tray!
Then, in a pan over a low heat melt your butter, golden syrup, black treacle and sugar together. Once all your ingredients are completely melted (and your kitchen smells of wonderfully, sweet treacle) set aside your mixture to cool.
Pop all your dry ingredients into a bowl and mix together.
Now it’s time to combine all your mixtures! Once cool, pour the buttery liquid you set aside earlier over your dry ingredients.
Then gradually add your beaten eggs and milk.
Voila, your cake mixture is done, now it’s time to get it in the oven!
Pour your mixture into your greased, square tin and bake for 35 minutes or until golden brown.
Then it’s time to tuck in.
For an even better tasting Parkin Cake we recommend not eating it straight away. If you can resist that freshly baked smell, store for two days wrapped in foil before grabbing a slice. Trust us, it’s worth the wait.
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