Old Fashioned Yorkshire Parkin Recipes

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YORKSHIRE PARKIN



Yorkshire Parkin image

A traditional cake from Yorkshire, best eaten at Bonfire night. It has a moist texture and spicy flavour, lip smacking good!

Provided by eleanorormsby

Time 1h40m

Yield Serves 8

Number Of Ingredients 11

110g soft butter
110g soft dark brown sugar
55g black treacle
200g golden syrup
225g medium oatmeal
110g self-raising flour
2 tsp ground ginger
1 tsp ground mixed spice
2 medium eggs, beaten
1 tbsp milk
Pinch of salt

Steps:

  • Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
  • In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
  • In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
  • Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
  • Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
  • Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

OLD FASHIONED YORKSHIRE PARKIN



Old Fashioned Yorkshire Parkin image

This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it's needed.

Provided by Lynn Hill

Categories     Afternoon Tea

Time 1h

Number Of Ingredients 10

200 grams Butter (Unsalted)
100 grams Soft Dark Brown Sugar
100 grams Black Treacle
150 grams Golden Syrup
110 grams Medium Oatmeal (or roughly blitzed porridge oats)
180 grams Self Raising Flour
3/4 tsp Baking Powder
3 tsp Ground Ginger
2 Large eggs (lightly beaten)
2 tbs Milk

Steps:

  • Preheat the oven to 170c conv/150deg Fan Assisted. Grease and line an 8"/20cm square, loose bottomed cake tin with baking parchment.
  • Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.
  • Take off the heat and leave to one side to cool a little.
  • Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder and Ginger, into a large heat proof bowl and gently mix together.
  • Pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.
  • Add the milk and give it all a good mix. Gradually add the eggs and mix until well combined. Remember that the mixture may still be a little hot. Take care as you don't want scrambled eggs.
  • Pour the mixture into the prepared tin and bake in the oven for 35 - 45 mins or until cooked, testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin to cool for around 15 mins before removing from the tin then leave to cool completely.

Nutrition Facts : Calories 217 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 100 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

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

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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