Easy Parkin Recipes

THE PERFECT TRADITIONAL YORKSHIRE PARKIN

The Perfect Traditional Yorkshire Parkin image

This easy-to-make traditional Yorkshire parkin recipe is the stuff of winter nights and bonfires but can be enjoyed year-round.

Provided by Elaine Lemm

Categories Dessert Cakes

Time 1h50m

Yield 12

Number Of Ingredients 12

Ingredients

8 ounces / 220 grams butter (soft)
1 cup / 200 grams golden syrup (or light corn syrup)
1/2 cup / 110 grams dark brown sugar (soft)
1/4 cup / 55 grams black treacle (or molasses)
1 cup / 200 grams self-rising flour
1/2 cup / 110 grams medium oatmeal
4 teaspoons ground ginger
2 teaspoons nutmeg
1 teaspoon mixed spice (or pumpkin pie spice)
1 teaspoon baking powder
2 large eggs (beaten)
2 tablespoons milk (if needed)

Steps:

Gather the ingredients.
Preheat the oven to 275 F / 140 C / Gas Mark 1. Grease an 8 x 8-inch square cake tin.
In a large, heavy-based saucepan, melt together the butter, golden syrup, brown sugar, and treacle over a gentle heat. Do not allow the mixture to boil; you simply need to melt them together.
In a large, spacious baking bowl, stir together the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder.
Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly.
Gradually beat in the eggs a few tablespoons at a time.
Add a tablespoon of milk at a time if the mixture feels dry. You are looking for a soft cake batter. Stir well.
Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown.
Remove the parkin from the oven and leave to cool in the tin.
Once cool, slice and store the parkin in an airtight tin for a minimum of three days for the best flavor.
Serve and enjoy.

Nutrition Facts : Calories 320 kcal, Carbohydrate 44 g, Cholesterol 56 mg, Fiber 1 g, Protein 2 g, SaturatedFat 10 g, Sodium 197 mg, Sugar 35 g, Fat 16 g, ServingSize 1 Yorkshire Parkin (6 Servings), UnsaturatedFat 0 g

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