Parkin

parkin

As its Bonfire night soon, we thought we’d share our favourite parkin recipe. Parkin is a traditional Yorkshire ginger cake but its also associated with North Lancashire and its usually eaten on or around bonfire night. You can make it round, you can make it square or it can be a tray bake, depends on how you like it. One thing’s for sure though, the longer you leave it, the stickier it gets. You’ll probably get to optimum stickiness after about 5 days, if you can resist eating it for that long! Store it in an airtight container for up to 2 weeks.

Ingredients

  • 200g butter, plus extra for greasing
  • 1 large egg
  • 4 tbsp milk
  • 200g golden syrup
  • 85g treacle
  • 85g light soft brown sugar
  • 100g medium oatmeal
  • 250g self-raising flour
  • 1 tbsp ground ginger

Equipment

  • 22cm square cake tin
  • Baking parchment to line the tin
  • Large saucepan
  • Mixing bowl

Method

  1. Heat oven to 160C/140C fan/gas 3.
  2. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
  3. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat.
  4. In the bowl mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
  5. Pour the mixture into the tin and bake for 50 mins to 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil.

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