Although this Small Batch Parkin recipe was created to be a layer of a trifle, it's also a really easy and delicious way to make a smaller quantity of traditionally spiced parkin. This oaty twist on rich and sticky gingerbread cake stores well and can be eaten cold or warm, ideally with lashings of custard.
Preheat the oven to 160c fan | 170c | 340f. Line a loaf line with paper liner.
Measure 50g Salted Butter, 30g Golden Syrup, 30g Black Treacle and 40g Light Brown Sugar into a microwave safe bowl.
Heat in 30 second bursts stirring each time until everything is fully melted and combined - around 2 minutes in total. Alternatively you can melt everything together in a medium saucepan over a medium heat.
Measure 25g Porridge Oats, 60g Plain Flour, 1 tbsp Ground Ginger and ¼ tsp Mixed Spice directly into the butter/syrup mix. Mix thoroughly until everything is combined
Crack in 1 egg and mix thoroughly again.
Combine ¼ tsp Bicarbonate of Soda with 1 tbsp Milk in a small bowl.
Add to the parkin batter and stir thoroughly again.
Pour the batter into the lined loaf pan.
Bake for 25 minutes - just until there is no wobble in the middle of the cake.
The parkin can be served hot or allowed to cool. It can be wrapped and stored for up to a week to mature before serving for maximum flavour and sticky texture.