It’s Bonfire night and so, as someone living in Yorkshire, it’s only right to feature Parkin. It’s as old as the hills and something that I’ve definitely appreciated more as an adult. Although you can eat parkin straight away, it’s firmer on the day of baking and by leaving for a good few days, the syrup and treacle soften the texture. If you like a really dark parkin, add more treacle and brown sugar. This is a gluten free version but impossible to tell the difference.

Ingredients
250g gluten free self raising flour
1 tsp xanthan gum
1 tsp ground ginger
1 tsp ground mixed spice
100g gluten free oats
200g unsalted butter
200g golden syrup
85g treacle
50g honey
80g light soft brown sugar
1 large egg
4 tbsp milk

Line a baking tin with greaseproof paper and pre heat the oven to 150C.

In a bowl mix the flour, xanthan gum, ginger, mixed spice and oats and set aside.

Put the butter, sugar, syrup, treacle and honey into a pan on a low heat. Gently heat, stirring occasionally until the sugar has dissolved and the butter melted.

Break the egg into a separate bowl, add the milk and with a fork, mix well.

Pour the butter and syrup mixture into the flour and oat bowl and mix well. Finally stir in the egg and milk mixture and mix until well combined. Pour into your baking tin and bake for about 45 minutes.

Cut into squares and store into an airtight container for 4 or 5 days.