Updated egg-free and dairy-free Parkin recipe! I first wrote this recipe in 2016 and it needed a refresh! It's the same delicious recipe but reformatted, hope you enjoy 🙂
Ever heard of a Parkin? Well you probably have in the UK, and most certainly if you're from Yorkshire. It's a sticky ginger, syrup, oat and molasses flavoured sponge that is traditional at this time of year. It's most commonly served around bonfire night, when the sweet spicy sponge is likely to warm the cockles after a bracing evening standing in the cold. Definitely well worth making for November 5th or any wintery occasion!
2016 photo
I'd read about Parkin more than eaten it, and it seems that in its most authentic and traditional forms, it's egg-free - hooray! But try as I might, no egg-free recipe could be found. Maybe most people think they might as well add eggs to a sponge mix to make it 'better'? It's funny because people make such presumptions - cake can only be nice if its made with eggs and milk/butter - but having eaten both varieties, I can safely say that I prefer the ones without. They are lighter, more delicate, with no discernible eggy-flavour. I reckon others would also think the same, if only they opened their eyes and gave them a go!
1/2 the recipe to fit into a loaf tin
Despite being resolutely egg-free, I can't say this Parkin is truly authentic - it's devised to suit my taste with far less treacle than usual as I find the flavour hugely over-powering. Sorry to any Yorkshire folk out there, I apologise for messing around with your traditions! Feel free to up the molasses and reduce the syrup for a 'darker' flavour and do let me know how it turns out, maybe I'm missing a trick in being a molasses scaredy-cat!?
Parkin
egg-free, dairy-free, nut-free, soya-free, sesame-free, vegetarian and vegan
- 240 g plain flour
- 200 g soft brown sugar
- 1 large handful of oats
- 2 tsp ground ginger
- 150 g dairy-free margarine (melted)
- 320 g golden syrup
- 1 tbsp treacle or molasses (optional)
- 1 tsp bicarbonate of soda
- 2 tsp lemon juice or vinegar
- 120 ml dairy-free milk
- Preheat the oven to 170 degrees centigrade/Gas Mark 3
- Line a square baking tin with parchment and grease the paper or it will stick!
- Mix together the flour, sugar, oats and ginger in a bowl and make a well in the centre
- Gently melt together the spread, syrup and treacle (do not let it boil) and pour into the well
- Sprinkle the bicarbonate onto the syrup mix and then sprinkle the lemon/vinegar over that. The bicarbonate will fizz and bubble. Pour the milk over the top and mix to form a very wet and sloppy batter
- Pour into the prepared tin and bake for 25-40 minutes, until golden, risen and a knife cones out clean
- Once cool, cut into cubes.
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