Recipe courtesy of Luis Troyano. Troyano's new book 'Bake it Great' is out 20th August, published by Pavilion.
Fig and pecan parkin slices
These sugary slices are filled with all the right ingredients - from figs to rolled oats, these are a chocolate brownie's slightly more healthy sister
Ingredients
- 300ml Ale or beer
- 200g Black treacle
- 250g Golden syrup
- 225g Plain flour
- 1tsp Bicarbonate of soda
- 3tsp Ground ginger
- 85g Unsalted butter cold, cut into cubes
- 85g Lard cold, cut into cubes
- 100g Dried figs coarsely chopped
- 100g Pecan nuts coarsely chopped
- 225g Medium oatmeal
- 1 Large egg beaten
- 50g Rolled oats for the topping
Method
Step 1
Preheat the oven to 140°C fan/160°C/285°F/gas 3.
Step 2
Place the ale, treacle and golden syrup in a large saucepan over a low heat and gently stir until the treacle has dissolved.
Step 3
Remove from the heat and set aside.
Step 4
Place the flour, bicarbonate of soda, ginger, butter and lard in a food processor and pulse until it resembles breadcrumbs. Alternatively, rub them together using your fingers. Place them in a large mixing bowl and mix in the figs, nuts, oatmeal and egg to a stiff mixture.
Step 5
Add the beer mixture and mix to a smooth consistency. Pour the mixture into the prepared tin and level the top with a spatula. Sprinkle the rolled oats evenly over the top.
Step 6
Bake for 40–45 minutes. After 40 minutes, test the parkin with a skewer inserted into the centre: the skewer should come out completely clean and the cake should have shrunk away from the sides of the tin slightly. It may need a few more minutes.
Step 7
Leave to cool in the tin for 10 minutes before placing on a wire rack to cool completely.
Step 8
Cut into slices when cool. The slices will keep for up to 7 days in an airtight container.