VEGAN PARKIN - the concise recipe (And Ginger Cake)

(The story behind this recipe.) (Ginger cake recipe at the foot of this post)

Simple Parkin (vegan)

Ingredients:

100g porridge oats

100g wholemeal flour (for a gluten-free (ish) version, substitute with Dove's gluten free flour)

2 and 1/2 tsps baking powder

4 tsps ground ginger

1 tsp mixed spice

100g sugar

100g blackstrap molasses (or treacle if you can’t find molasses)

220g lukewarm water

25g vegetable oil

Method:

•       Preheat the oven to 180C [or see microwave version below - recommended]

•       Measure the oats, flour, sugar, baking powder, ginger and mixed spice and stir to distribute the ingredients

•       Gently heat the molasses and water together to approximately blood heat and add to dry ingredients

•       Add the oil to the mix and stir – initially with a large spoon or spatula, then with a whisk

•       Pour in to an oiled and lined 20cm (8” inch) cake tin

•       Put in the oven and cook for between 35-40 minutes, until a skewer comes out clean

•       Leave on a cooling rack in the tin for ten minutes

Turn out on to the cooling tray

With a traditional parkin it is recommended you leave it for several days to mature. This is supposed to enhance the taste. I’ve no idea whether this works with this recipe – as, in this house, the parkin disappears very quickly after cooling. It is simply gorgeous from the moment it is cool enough to eat.

The only way I’ve found not to gorge on this cake is to, as soon as possible, cut it into, say, 50g pieces, then put them in the freezer. This way I can allow myself one piece per day.

If anyone has the strength and fortitude to keep the parkin for several days to see if it does in fact improve with keeping, I’d be very glad to hear from them!

Variation: For a gluten free version of this, simply use Dove’s gluten free flour in place of the wholemeal flour - and you'll need GF oats.

27th July.
Following a conversation on the Wildfood forum about microwaving carrot cake, I decided I'd try this with parkin.

I put my 800w microwave on for 3 minutes - and the parkin looked like this:

Baked in the oven my silicon cake form contains the parkin easily - but it rose much more in the microwave, as you can see! 

Once it's turned out onto the cooling rack, you can't tell the difference between a cake made in the oven - or in the microwave!

Comparing the two methods of baking:
40 minutes in the oven (with 10 minutes warm-up time), as against 6 minutes in the microwave - and you get a better risen cake!

Ginger cake (latest attempt below)

Ingredients:

200g s/raising flour

100g sugar

4-5 tsps ground ginger

1 tsp mixed spice

100g blackstrap molasses (or treacle if no molasses)

300g water

Method:

Measure the flour, sugar, ginger and mixed spice and stir to distribute the ingredients

•       Gently heat the molasses and water together to approximately blood heat and add to dry ingredients

•       Add the oil to the mix and stir – initially with a large spoon or spatula, then with a whisk

•       Pour in to 20cm (8” inch) silicon cake former
•       Place in the (800W) microwave for approx 8 minutes

Latest variation - 8th Feb 2020

This was merely leaving out the sugar and doubling up the blackstrap molasses. Gives a deeper flavour, I feel.