Traditional Parkin

I made some traditional Parkin last week, it’s still wrapped up in greaseproof paper ready to be consumed after tomorrow. Leaving it to sit for a week in an airtight container wrapped in paper is the best thing for it apparently. This works out well at the moment as I am in a bit of a knitting/baking frenzy while due date looms and then passes by. We have Parkin on standby as we consume the rest of the flapjacks and Dan Lepard’s banana butterscotch cake.

I find Parkin similar to flapjacks – wholesome, oaty comfort food. The difference with Parkin is the treacle and oatmeal rather than rolled oats, it’s also more of a dense cake than a bar. Can’t wait to get it open!