Bonfire Night 2013 recipes: toffee apple cake and parkin

Date:05-11-2013 08:58:19 read:4

Bonfire Night 2013 recipes: toffee apple cake and parkin

Two delicious, slightly spiced cake recipes to get you into the Bonfire Night spirit

Comforting: Parkin is a perfect Bonfire Night snack Photo: Alamy

Bonfire toffee apple cake recipe

A sticky, squidgy traybake cake, with a topping that has the smokey flavour of treacle toffee – actually made with the rest of the bag of dark brown sugar that you’ll need for the cake, to save you buying a tin of treacle. But do add a spoonful of the black stuff, or else golden syrup, if you have some to hand.

6oz/170g butter

12oz/340g dark brown sugar

3 eggs

1tsp freshly grated nutmeg

1tsp ground ginger

12oz/340g self-raising flour

1lb/450g peeled, cored and diced cooking apple (prepared weight)

For the topping:

6oz/150g dark brown sugar

2oz/60g butter

A pinch of salt

1tbsp golden syrup or treacle (optional)

2 tbsp Demerara sugar

Heat the oven to 170C/325F/gas mark 3.

In a food processor, cream the butter and dark brown sugar. Add the beaten eggs little by little, followed by the nutmeg.

Sift over the flour, fold together, then mix in the apple. Pour into a greased 20cmx30cm cake tin and bake for about an hour, until risen and browned.

For the topping, put the dark brown sugar, butter, salt and syrup or treacle (if using) in a small pan with 2tbsp water. Heat gently until the butter melts and the sugar dissolves. Then bring to the boil and bubble hard. Test every minute or so by dripping a tiny amount into a cup of cold water. As soon as it forms a lump which you can roll into a squidgy ball, remove the pan from the heat.

Spread the bonfire toffee over the cake while still warm and sprinkle with demerara sugar.

Cut into squares to serve.

Proper parkin recipe

Proper parkin is a dark, sticky cake-cum-flapjack, not just a gingerbread. Here’s the real deal. It’s good warm with custard as a pudding, perhaps with some poached pears, too.

4 1/2oz /125g butter

4oz/110g caster sugar

5oz/ 140g black treacle

4oz/ 110g golden syrup

8oz/225g medium oatmeal or porridge oats blended in a food processor to a coarse sandy consistency

4oz/ 110g self-raising flour

3 tsp ground ginger

1 tsp ground mixed spice

Pinch of salt

2 eggs, beaten

1 tbsp milk

Preheat the oven to 140C/Gas 1. Grease and line a 20cmx20cm cake tin.Put the butter, sugar, treacle and syrup and heat gently until the butter is melted. Don’t let it boil.

Mix the oats, flour, ginger, spice and salt together in a bowl and add the contents of the pan, stirring well until the dry ingredients are well coated.

Mix in the eggs and milk. Scrape the mixture into the prepared baking tin. Bake for an hour, checking often that it doesn’t get too dark on top (cover it with paper or foil if it threatens to burn).

Leave to cool in the tin, then wrap it well and store in an airtight container. If you can leave it a few days, so much the better – it’ll get stickier with time.

Cut into squares to serve.

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