After a 5km jog and the excitement of Bonfire night I got the idea of making parkin into my head. I’ve never made parkin before and I have to say the batter is so delicious I nearly didn’t bother baking it. I followed a recipe I found online and added some stem ginger to it as well.

Making parkin is very easy, all you need to do is melt some butter (NOM, a whole block – not surprising really), sugar, golden syrup and treacle together in a pan. Stir in the dry ingredients (self-raising flour, baking powder, ginger, mixed spice) and add the eggs and pour into the baking tin and bake for 1 hr 30 minutes on a low temperature (140°C). The idea is to not do what I did and cut it up and eat a substantial amount of it straight away. You’re supposed to pop it into a tin and leave it for a week or so to go all sticky and delicious. That is what I have done with the remaining parkin to see if it does indeed do as it should.


I thought it would be a good idea to make some vanilla custard from scratch to go with the parkin. I heated up some milk and vanilla essence and then stirred it into some whisked egg yolks and sugar. I put this back on the hob to gradually thicken into custard and then what did I do? I SPLIT THE DAMN CUSTARD AND GOT IN A MOOD. Yes, I need to work on my custard skills, I have decided that I shall buy more eggs on my way home today and try it again. I will not be defeated by custard. Never!


Apple & sultana muffins


I was given a huge bucket of apples a week ago and I’ve slowly been baking my way through them. I decided to make some apple & sultana muffins last night. They were bloody gorgeous!

  • 6oz self-raising flour
  • 3oz caster sugar
  • 3oz light brown sugar
  • 6 oz butter (room temperature)
  • 3 eggs (room temperature)
  • 1-2 tsp cinnamon
  • 1 tsp ginger
  • 1tsp mixed spice
  • 3 finely chopped apples
  • Handful of sultanas
  • Handful of broken up pecans

Pop the oven on 160°C Fan and put some muffin cases in a baking tin. Blend the butter and sugar together until thoroughly mixed and add the eggs one by one. Sieve and mix the self-raising flour into the mixture and add the chopped apples, sultanas and pecan pieces. Mix in some spices, go on your own judgement as you might be feeling more ginger than cinnamon on the day.

I always give it a bit of beating to add some air and then half fill the muffin cases with the cake mixture. Bake for about 15-20 minutes, although I check on them after 10 minutes and then every few minutes after. Check they are cooked by poking one of the muffins with a sharp knife, if it comes out clean then it’s ready. Dust with icing sugar, make a brew and stuff your face!