As autumnal as piles of red leaves, this Rye & Apple Parkin is as good enjoyed with a cuppa by the fire as it is with a Thermos
Makes 12 slices
100g oatmeal or rolled oats
200g rye flour
2 tsp ground ginger
1 tsp mixed spice
1 tsp baking powder
½ tsp bicarbonate soda
Pinch of salt
200g unsalted butter
200g apple sauce
150g treacle
2 eggs, beaten
1 Preheat the oven to 170C/Fan 150C/ Gas 3, then line a 22cm baking tin with baking paper.
2 If using rolled oats, give them a short blitz in a food processor, until it resembles a coarse flour. In a large mixing bowl, combine the oats, rye, spices, baking powder, bicarbonate of soda and salt. Set aside.
3 In a small saucepan over a gentle heat, melt the butter, apple sauce and treacle together. Remove from the heat and allow to cool slightly.
4 Add the cooled sauce to the dry ingredients and mix together. Add the beaten eggs and mix until thoroughly combined.
5 Tip the mixture into the lined baking tin, spread into an even layer and bake in the centre of the oven for 45 mins, or until a skewer comes out clean. Allow to cool in the tin.
This parkin features alongside other portable snacks for an autumn woodland walk: cauliflower & cannellini bean soup and parmesan & chilli biscotti. Plus: how to make a good coffee in the wild and the best way to whittle a whistle. See what you can learn if you read the new November issue!
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