Parkin All The Way

Technically the 12 days of Christmas don’t start until the 25th of December, but at Fab Towers Christmas officially starts on the 6th of November. Some people launch themselves head first into the tinsel and mince pies on the 1st of November, but for us Christmas can’t start until after Bonfire Night.

The first thing that I think of when someone says “bonfire night” is of course fireworks. A really close second is all the bonfire night food: toffee apples, cinder toffee, tiffin, and the granddaddy of bonfire night desserts…parkin.

I hate to admit that parkin was probably by least favourite cake, but I ate it because it didn’t feel like bonfire night without it. Over the years I’ve experimented with my parkin recipe (whilst still being true to the spirit of the original), and these parkin muffins with caramel are the most delicious result. You can skip the caramel if you’re a purist, but this truly is the most amazing dessert.

Have a great bonfire night, and have fun making your parkin muffins.

Renée x

Parkin Muffins

Prep time:15 minutes Cooking time: 30 minutes

Makes: 12 muffins

Ingredients

150g butter

150g golden syrup

65g treacle

65g soft dark brown sugar

1egg

4tbsp whole milk

75g oatmeal

190g self-raising flour

2tbsp ground ginger

Caramel

320g white caster sugar

1 cup water

360ml double cream (at room temperature)

2 tbsp salted butter

Method

Heat the oven to 160C

1) Gently whisk the egg and milk together, and set aside.

2) In a large pot combine butter, syrup, treacle and sugar. Place over a medium heat until all the butter and sugar have melted.

3) In a large bowl combine flour, oats, and ginger and mix.

4) Pour melted butter/sugars mix over oat mixture, and combine.

5) Then pour egg/milk mixture into the bowl and mix all the ingredients together.

6) Grease a cupcake tray, and pour the parkin mix into the greased cups.

7) Bake for 25-30 minutes (until the top of the cakes looks crunchy, and the cake tester comes out clean).

Caramel

1) While the cakes are baking, place sugar and water into a large pot and mix together.

2) Put pot on a low heat. Watch carefully. When liquid starts to bubble keep an eye out for the first signs of the sugar starting to turn golden.

3) The outer edges tend to go golden first. Gently shake the pot ( do not stir with a spoon) to mix the caramelising sugar into the rest of the mix.

4) When the sugar reaches a light gold colour turn the heat off, but leave the pot on the burner.

5) ( For this next step, the mixture will double in height, foam, and release lots of heat so you might wish to wear an oven glove) Slowly pour double cream into the sugar, whisking all the while.

6) Turn the heat back on under the pot, and keep whisking until the caramel starts to thicken (10-12 minutes).

7) When the caramel has thickened add the butter, and mix to incorporate it.

8) Let the caramel cool slightly before you pour it over your cakes. (To allow it to further thicken)

Assembly

1) Once cool to the touch, remove the cakes from the cupcake tray. Place them upside down in ramekins or bowls. Spoon a generous amount of the warm caramel sauce over each cake, and serve.