Fruity Parkin

These are tasty, moist and sticky. To put it another way: “not neat, but a real treat”. And unless you eat them all immediately (which is quite likely), they’ll be even more tasty, even more moist and even more sticky the next day.

Makes: 16 squares

Time: 15 – 20 minutes prep then around 45 minutes in the oven + cooling

Level: Easy

Need: A 20cm/8” square tin, with sides 5cm deep

Ingredients

  • 150g/5½oz  plain flour (either all white or half white/half wholemeal)
  • 200g/7oz caster sugar (white or golden)
  • 200g/7oz porridge oats
  • 50g/1¾oz oat meal or oat bran (or use another 50g/1¾oz oats instead)
  • Pinch of salt
  • 1 – 2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 175g/6oz – 200g/7oz raisins, sultanas, currants*
  • 150ml/5½fl oz milk
  • 4 Tbsp golden syrup
  • 115g/4oz butter or Stork (I often use Morrisons “Spreadable“)

* Chopped dates would be a great alternative.

Method

1. Preheat the oven to 150°C / Fan 130°C / 300°F / Gas 2. Grease and line the tin.

2. Sift the flour into a large mixing bowl and add the sugar, oats, oat meal, salt, ground ginger and bicarb soda. Stir and mix well then add in the dried fruit and stir again, breaking up any clumps of fruit.

3. Put the milk, golden syrup and butter into a saucepan and gently heat and stir until everything has melted together.

4. Pour the wet ingredients into the dry and stir well to mix thoroughly, making sure everything is coated.

5. Pour or spoon the mixture into the prepared tin. Tap it firmly on the work surface a couple of time to release any air pockets then bake for 42 – 48 minutes.

6. Allow the parkin to cool then cut into squares or larger pieces if desired. Invert onto a suitable surface to release.

Gallery

Click this link for more tasty traybake recipes. Two personal favourites that I’m sure you’ll love too are my Coffee and Cream Brownies and my Lemon Millionaires Shortbread.

Or have a look at my site for lots of other great recipes. If you’d like to make a comment or ask a question please do, via the contact page.

Happy Baking

Ian