This pairing was the final course at my Bonfire Night-inspired supper club in November at Brown and Green Cafe, Crystal Palace. Parkin is a favourite in northern England around bonfire night, and its spicy and warm flavour goes really well with this chilled chocolate liqueur – a more sophisticated version of the traditional hot chocolate we might have watching the fireworks. For the full menu with recipes, see here.
Parkin
Makes 16
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100ml olive oil
200g golden syrup
90g black treacle
90g light soft brown sugar
100g oats
275g self raising flour
2 tsp ginger
2 tsp mixed spice
2 tsp ground nutmeg
2 stem candied ginger, finely chopped
120ml milk or oat milk
2 tsp bicarbonate of soda
2kg loaf tin
baking paper
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Preheat the oven to 160°C/140°C fan/gas mark 3 and line the loaf tin with baking paper. In a large mini bowl, combine all of the above ingredients, mixing thoroughly so it is completely incorporated. Transfer the mixture to the prepared loaf tin.
Bake for 40-45 mins, until an inserted skewer comes out clean. Allow to cool completely, before cutting into 16 squares.
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Chocolate liqueur
Makes 800ml
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530ml milk
100ml double cream
100g dark chocolate, broken into pieces
100ml vodka
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In a saucepan, combine the milk and cream, then bring to the boil. Add the chocolate to the milk and cream and allow to stand for 5 mins. Stir thoroughly until the mixture is smooth, then mix in the vodka. Transfer the mixture to a sterilised bottle and chill for at least 2hrs and until needed. Shake before serve. Serve 35ml each with a square of Parkin.
This drink must be kept in the fridge and should be consumed within a week.
