Carrot & Orange Parkin
This sweet sticky treat is traditionally eaten on Bonfire Night and fun to make with little ones using ingredients you're likely to have to hand. Cakes made with grated vegetables benefit from added texture, flavour and sweetness (plus a little good nutrition!) and with some adult supervision, kids can put their grating skills to the test in addition to melting, stirring and folding.
Parkin is even more delicious the day after it's made, so bake this recipe 24 hours before you want to enjoy the spoils for the very best results.
175g butter, plus extra for greasing
1 large egg
60ml milk (fortified plant based or dairy)
100g light brown sugar
175g self raising flour
100g porridge oats
1/2 tsp baking powder
1 tbsp ground ginger
1 large carrot, grated
zest & juice of 1 orange
Preheat the oven to 160C fan. Grease a 20cm square baking tin with butter and line with baking paper.
In a medium saucepan, melt the butter with the honey, treacle and sugar.
Whisk together the egg and milk.
Stir together the flour, oats, baking powder and ginger then add to your melted butter mixture. Fold in the milk and egg mixture, followed by the carrot, orange zest and juice, then transfer to your prepared tin.
Bake 40 - 45 mins until firm and a skewer inserted in the middle comes out clean.
Allow to cool in the tin before slicing into squares.
Will keep in an airtight container for up to one week.