Gluten Free Parkin Recipe
This gluten free Parkin is a traditional teatime treat from Northern England. Perfect for Bonfire Night, it's sticky, syrupy and spicy. This recipe makes 16 squares and is best made a week before eating, to give the flavours time to develop.
Servings: 16
Ingredients
- 150 g unsalted butter
- 75 g light brown sugar
- 150 g golden syrup
- 100 g treacle
- 200 g plain gluten free flour
- 100 g gluten free oats blitzed in a food processor until fine
- 1.5 tsp baking powder
- 4 tsp ground ginger
- 0.25 tsp mixed spice
- 50 ml milk
- 1 large egg
Instructions
- Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Grease an 20 cm / 8-inch square tin and line with baking paper.
- Add the butter, sugar, syrup and treacle to a large saucepan and place on a low heat. Continue to heat, stirring with a wooden spoon, until melted and combined. Don't let it boil.
- Meanwhile measure out the gluten free flour into a bowl, add the baking powder, ground ginger and mixed spice and stir well to combine. Add the blitzed gluten free oats and stir well again.
- In a separate small bowl, add the egg and milk and beat lightly to combine.
- Once the butter/sugar mixture has melted, remove from the heat. Pour in the flour/oat mixture and stir well to combine. Next add the milk/egg mixture and continue to stir until everything is combined.
- Pour the mixture into the lined baking tin and place in the oven, baking for 50-60 minutes. It should be lightly springy to the touch when done.
- Remove from the oven and cool on a rack. For the best gluten free Parkin, once cool wrap in baking paper and place in an airtight container for up to a week before eating - the flavours will develop and it will become deliciously sticky and sweet. When ready to eat, cut into 16 squares and enjoy.
Video
Notes
- TOP TIP: I recommend making this ahead of time if possible, wrapping in clingfilm and leaving for a week. It makes it sticker and more fiery!
- Will keep in an airtight container for up to two weeks. This gluten free Parkin can be frozen once baked.
- For dairy free, use margarine instead of butter and a dairy free milk.
- If using self-raising gluten free flour, omit the baking powder from the recipe.
Nutrition
Serving: 1square | Calories: 187kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 60mg | Fiber: 1g | Sugar: 9g
