Parkin with the Ultimate Hot Chocolate Topped with Italian Meringue
Welcome to the cozy world of homemade Parkin! If you're seeking a comforting treat that's as warm and inviting as a crackling fireplace on a chilly evening, you've come to the right place. This traditional British delicacy is the epitome of comfort food, with its rich, spicy aroma and dense, sticky texture that practically hugs your taste buds.
Parkin has been a beloved favourite for generations, and this recipe is a delightful journey into the heart of its sweet and comforting charm. Whether you're new to the world of Parkin or it's a cherished family tradition, this recipe will guide you through the process with love and care, ensuring your kitchen is filled with the wonderful scents of treacle, ginger, and oats.
As you mix the ingredients and watch the batter come to life, you'll feel a sense of connection to the past, as if you're baking with the generations who came before you. Parkin isn't just a treat; it's a nostalgic trip down memory lane, a taste of tradition, and a warm, sweet embrace that will make your heart sing.
So, roll up your sleeves, preheat that oven, and get ready to create a Parkin masterpiece that will fill your home with warmth, friendship, and pure, unadulterated comfort. Whether you're planning a cozy night in or a gathering with loved ones, this Parkin recipe will wrap you in a blanket of delicious nostalgia and leave you with a satisfied smile. Enjoy the journey and savour every delightful bite of this time-honoured classic.
150g Golden syrup
85g Brown sugar
250g Self raising flour
100g Pin head/course oatmeal
1 tsp Ground ginger
1 free range egg
4 tbsp Milk
For the glaze
100ml Ginger beer
1 tbsp Brown Sugar
Pre heat the oven to 160c
Line a 20cm square brownie tin with parchment paper.
Place the syrup, treacle, sugar and butter in a shallow pan and melt together.
Meanwhile pour the flour, oatmeal and ginger into a bowl and blend together.
Once the syrups, sugar and butter are melted remove from the heat and pour into the centre of the bowl with the flour and oatmeal.
Quickly add the egg and milk before stirring together.
Transfer the mixture into the brownie tin and bake for 45 minutes or until the top of the cake is firm to the touch.
Boil the ginger beer and sugar in a saucepan until it becomes a syrup before brushing over the top of the cake.
Hot Chocolate Orange with Meringue and Shortbreads
125g Dark chocolate
2 pints Whole full fat milk
1 tbsp Golden syrup
Place all the ingredient into a shallow pan and warm through gently until all the chocolate has melted.
For the meringue topping
150g Caster sugar
2 Egg white
Place the sugar and water into a shallow pan and bring to the boil.
Separate the eggs and place the whites into a bowl with an electric whisk.
Whisk the egg white until light and fluffy.
Meanwhile let the liquid continue to boil, until it reaches 115c, then pour into the whites slowly while still whisking.
Continue to whisk until the sides of the bowl have cooled down a little.
Once cooled the meringue is ready to transfer into a piping bag to top the hot chocolate with.
For the shortbreads
125g Butter at room temperature
75g Caster sugar
1 Egg yolk
175g Plain flour
50g Dark chocolate chips
Place the butter and sugar into a larger mixing bowl and beat together until light and fluffy.
Stir in the egg yolk, then add the flour and chocolate chunks.
Mix the ingredients together until it forms a soft dough.
Transfer the mixture onto a clean lightly floured work surface.
Leave the dough to rest in the fridge for 20 minutes, before rolling out to approximately 1cm thick.
Using a round cookie cutter, cut out the biscuits and transfer to a non stick baking tray.
Cut a small u shaped slice out of the biscuits so once they are baked they can hang onto the side of the mug of hot chocolate.
To make the drink, pour the hot chocolate into the mug.
Pip the Italian meringue around the edge of the mugs, then add the biscuit.
Finally continue piping the meringue on top of the hot chocolate, then toast with a blow touch before serving.