Spicy Parkin

Yes, spicy parkin.

I love making parkin at this time of year, but I'm still trying to master making a famously sticky parkin, I'm not quite there yet, but this one I made was a delicious delight. Nice and spicy..it'll warm the cockles of ye heart! 

Ingredients

3 cups oatmeal

1 cup spelt flour

chunk of fresh ginger - peeled and cubed

150g chilli chocolate - chopped into small squares, (or chunky chunks if you prefer)

1 cup muscavado sugar 

6 tbsp margarine 

3 tbsp agave syrup

1 tbsp ground flax seed

1 cup of a brewed tea of your choice (I used a homemade blend of my own, which can be found here..http://www.wutherswebofcakes.blogspot.co.uk/2012/09/tea-time.html )

In a large bowl mix together oatmeal, flour, and flax seed, add the chopped fresh ginger and set aside.

In a small pan, melt the margarine and muscavado on a low heat, then stir in the tea to warm and bring out the flavours. Add this to the flour mix and stir until all combined.

Then stir in the chilli chocolate.

Transfer the mix into a baking tray and pop in the oven for 25-30 minutes at 180oC

Whilst this spicy concoction was chilli-ing away, I admired the little fairy creation I'd made just a few days ago..we named her..the vodka fairy..

...she stands as a reminder for me to never ever drink vodka again, as when I do, I don't feel well the next morning and her creation is a reflection of my inner self when feeling vodka ill..bedraggled and untidy and not myself. No more vodka for me.

Flowers made me feel better though..

...and also acorns..and chocolate..:)

And I felt even more revived after trying the parkin.

I left it to cool over night before trying it as the flavours did their magic and came alive whilst I slept!

And yum yum yum, did they taste magic..:)

The chunks of fresh ginger together with the little chunks of delight of the chilli chocolate was just magical..and gave a magical buzz in the late afty with a cosy brew.

Winnie the Pooh thought so too :)

xx

P.s - Would love some advice on how to make a sticky parkin too, if anyone has any good tips/advice I'd muchly appreciate it. 

Happy baking!

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