Click here if you’re looking for custom cookies for your event, party or wedding?
3
October
Yorkshire Parkin
One thing I always remember eating during autumn as a child was Yorkshire Parkin. Or just Parkin where I grew up in … er Yorkshire.
These days, it is a particular favourite on Bonfire night, or Guy Fawkes night. Originally, Parkin was a celebratory cake eaten at winter festivals; a custom which probably originated with the pagan practice of eating special cakes to mark the first day of winter.
It is spiced with ginger, but the star of the show is the dark heady taste of the black treacle. It is similar to gingerbread in a lot of ways, although the oatmeal which gives it its signature dense texture. It is moist, and sticky, and extremely moreish. It should easily last a week in an airtight container, but be warned it gets stickier. For me, this is part of the attraction. The flavour also seems to develop a little two after a couple of days. It is great to stuff in your face with a cup of tea, or you can warm it a little and serve with custard.
Yorkshire Parkin
Print recipe
Ingredients
- 260g Unsalted Butter
- 260g Dark Brown Sugar
- 180g Black Treacle
- 120g Golden Syrup
- 150g Wholemeal Flour
- 150g Plain Flour
- 3 teaspoons Ground Ginger
- 1 teaspoon Mixed Spice
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- 2½ teaspoons Bicarbonate of Soda
- 300g Oatmeal or Oat Bran
- 150ml Full-fat Milk
- 2 Large Free-range Eggs (lightly beaten)
Directions
| 1. | Preheat an oven to 150°C / 300°F / Gas Mark 2 and grease and line a 9" square tin |
| 2. | Gently melt the butter, sugar and treacles together until the sugar has dissolved |
| 3. | While the butter is melting, sift together the flour, spices, salt and bicarbonate of soda |
| 4. | Add the oatmeal to the dry ingredients and stir through |
| 5. | In a jug, lightly beat the milk and eggs together, then add to the dry ingredients |
| 6. | Pour on the melted butter and sugar and stir thoroughly, ensuring that the wet and dry ingredients are fully blended |
| 7. | Pour the mixture into the baking pan and bake for 1 hr-1½hr, or until just firm in the centre |
| 8. | Allow to cool for 20 minutes in the tin, then turn out onto a cooling rack, remove the greaseproof paper, and allow to cool. Once cool, store in an airtight container. |
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave me a comment...