Apologies for the lack of posts recently – there are a couple of reasons for this but the main one is that I have been stuck in a bit of a baking rut, making quite a few things which have either been a complete disaster, or just ‘ok’, and not really worth blogging about.
This chocolate spiced parkin kind of falls into the second category, but I wanted to blog about it anyway because I think it does have the potential to be really good.
Taken from my favourite chocolate cookbook by Joanna Farrow, it combines a dark, treacly, spiced parkin with lots of chocolate, and it’s a combination that works well especially at this time of year.
The main problem is that either the baking time stated in the book is far too long, or my oven just went into overdrive – I took it out after 45 minutes rather than 75, but it was still dry and overbaked, which made me rather sad!
I did make a few alterations to the recipe based on what ingredients I had (subbing plain flour and bicarb for self raising, and swapping light brown for caster sugar) but I don’t think these would have had a huge effect on the outcome…
It’s definitely still edible, and the pony has been particularly enjoying it warmed up with a bit of custard, but I think if I’d reduced the baking time it would have been a lot nicer to just eat straight up as a snack cake.
This recipe gives the baking temp and time that I used, but I would strongly recommend reducing it if you want to have a go!
Chocolate spiced parkin (from Chocolate by Joanna Farrow)
- 250g dark treacle
- 250g golden syrup
- 125g butter
- 375g self raising flour
- 50g cocoa powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 75g caster sugar
- 375g porridge oats
- 300ml milk
- 1 egg
- 200g milk chocolate, chopped
- 2 tbsp oats to sprinkle on top
In a heavy based saucepan, heat the treacle, golden syrup and butter until the butter has melted, then remove from the heat. Sift the flour, cocoa powder and spices into a VERY large bowl, then stir in the sugar and oats.
Whisk together the milk and egg, then pour into the dry ingredients with the melted butter and syrup and stir until just combined. Add in the chopped chocolate, then pour into a lined 8×8″ square tin. Sprinkle the remaining oats on top, then bake at 180 degrees for 45 minutes – but check after half an hour and if it’s cracked on top it’s probably done!