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Vegan Parkin

Cooking
40 mins

Our expert vegan baker, Lou, recommends this vegan version of the classic Yorkshire parkin. The recipe comes from @domestic_gothess – It’s easy to make, incredibly moreish and perfect for bonfire night! Eggless and dairy-free.

Ingredients

100g roughly ground porridge oats (or medium oatmeal)
250g plain flour
2 1/2 tsp baking powder
3 1/2 tsp ground ginger
1 tsp mixed spice
a good pinch of salt
200g dark brown soft sugar or dark muscovado sugar
130g vegan butter/margarine
180g golden syrup
100g treacle (or molasses)
160ml unsweetened non-dairy milk (soy is best)

Method

Preheat the oven to 180°C/160°C fan. Grease a 23cm / 9 inch square cake tin and line it with baking parchment.
Whisk together the ground oats/oatmeal, plain flour, baking powder, ground ginger, mixed spice and salt in a large bowl until well combined.
Place the brown sugar, butter, golden syrup and treacle in a saucepan over a low heat. Cook, stirring often, until melted and smooth. Don't let the mixture boil.
Pour the syrup mixture into the bowl of dry ingredients. Pour the milk into the pan that had the syrup in and give it a stir to pick up any sticky bits that may be left in the pan.
Add the milk to the bowl then stir everything together until no dry lumps remain.
Pour the batter into the prepared cake tin and spread it level. Bake for about 30 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
Leave the parkin to cool in the tin then cut into bars and store in an airtight container.