Oatmeal Parkin
Not long ago, I inherited a couple of my late mother-in-law’s cookbooks. I’m particularly taken with Delia Smith’s Complete Cookery Course from 1982. It has seen better days and I wouldn’t want it any other way.
Black and white line drawings outweigh colour photographs ten to one. Delia’s voice echoes through the headnotes and chapter introductions. My mother-in-law’s personal notes and occasional smudge make it all the more special.
So may I present Oatmeal Parkin, translated to my current time and place. I have also halved the original recipe as it suits us better in smaller portions.
ingredients
- 70g molasses
- 40g butter
- 40g brown sugar
- 90g rolled oats
- 40g self-raising flour
- 2 tsp ground ginger
- 1 tbsp milk
- 1 egg, lightly whisked
Gently warm together the molasses, butter and sugar but don’t allow it to boil or catch on the bottom.
Combine the oats, flour and ground ginger in a separate bowl. Pour the molasses mix into this and stir well to combine. Add milk and egg and mix well.
Pour the mixture into a lined mini cake tin. I used a 12cm diameter round tin.
Bake at 150 degrees Celsius for 30-35 minutes or until the centre springs back lightly when touched. Allow to cool in the tin for at least 15 minutes before turning out.
Store in an airtight container and be smug in the knowledge that it matures gloriously over the next several days.
