Parkin Traditional North Of England Cake Recipes

PARKIN

Parkin image

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Time 1h15m

Yield Makes 16 squares

Number Of Ingredients 9

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

Steps:

Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.

Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

PARKIN CAKE RECIPE

Parkin cake recipe image

This deliciously sticky Parkin cake recipe uses black treacle, oatmeal and ground ginger to create a wonderfully warming cake that's perfect with a cuppa

Provided by GoodtoKnow

Categories Snack

Time 1h10m

Yield Makes: 16-20

Number Of Ingredients 9

Ingredients

125g (4oz) butter
175g (6oz) black treacle
150ml (¼ pint) milk
175g (6oz) self-raising flour
175g (6oz) medium oatmeal
125g (4oz) dark muscovado sugar
2 level tsp ground ginger
1 medium egg, beaten
18cm (7in) square cake tin, lined with baking parchment

Steps:

Place the butter, treacle and milk in a pan, and heat gently until butter has melted.
Add the flour, oatmeal, sugar and ginger, then beat in the egg.
Pour mixture into the lined tin and bake in the centre of a preheated oven at 160°C (320°F, gas mark 2) for 1 hour, or until the centre of the cake is just firm to the touch.
Remove cake from the oven and leave it to cool in the tin for 15-20 minutes, then transfer it to a wire rack to cool completely.
When the Parkin is cold, wrap it in clean baking parchment then foil, and keep it in a cool place for 3-4 days before eating.

Nutrition Facts : @context https

PARKIN (TRADITIONAL NORTH OF ENGLAND CAKE)

Parkin (Traditional North of England Cake) image

I haven't made this yet, but it sounds like a dense oatmeal cake but I could be wrong. From a UK website posted for the Zaar World Tour 2005.

Provided by LAURIE

Categories Breads

Time 1h30m

Yield 1 9x11 pan

Number Of Ingredients 9

Ingredients

2 cups flour
2 teaspoons baking powder
2 teaspoons ginger
1/2 cup sugar (optional)
1 cup oats
1 cup milk
1/3 cup margarine
1/2 cup molasses
1/2 cup honey (mixed in England this would be treacle and golden syrup)

Steps:

Mix together the flour, baking powder and ginger as well as sugar if desired.
Soak oats in milk for 1/2 hour.
Melt margarine and add molasses and honey. Combine wet ingredients and add to dry. Pour into a 9" x 11" pan.
Bake at 325°F for 45 minutes or until it starts to come away from the sides of the pan.

Nutrition Facts : Calories 3234.3, Fat 83, SaturatedFat 18.5, Cholesterol 34.2, Sodium 1632.5, Carbohydrate 576.5, Fiber 24.1, Sugar 233.5, Protein 61.7

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