Traditional Parkin Recipes

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YORKSHIRE PARKIN



Yorkshire Parkin image

If you're a fan of gingerbread and are looking for something uniquely different - this is it! From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!

Provided by Kimberly Killebrew

Categories     Dessert

Time 1h25m

Number Of Ingredients 18

1 1/2 cups medium oatmeal (, see NOTE)
3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon Mixed Spice
Homemade Mixed Spice Recipe ((recommended))
1/4 teaspoon ground mace
1/4 teaspoon salt
2/3 cups Black Treacle ((can substitute dark molasses) **See NOTE about the quantity)
1/4 cup Golden Syrup ((there is NO substitute, it is completely different in flavor than corn syrup))
Homemade Golden Syrup ((click link for recipe - it's very easy to make!))
1 cup loosely packed brown sugar
6 tablespoons butter
3 tablespoons lard ((optional, can substitute butter))
1/4 cup candied/crystallized ginger (, finely diced (optional))
Homemade Candied Ginger Recipe
1 large egg (, lightly beaten)
2 tablespoons whole milk

Steps:

  • Generously grease an 8x8 inch baking pan and line the bottom with parchment paper. Preheat the oven to 300 degrees F.
  • Place the medium oatmeal in a large bowl along with the flour, spices, salt and baking powder.
  • In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.
  • Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
  • Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.Place the squares into an airtight container and let it sit for at least 3 days before eating. This is critical (see blog post).

Nutrition Facts : Calories 213 kcal, Carbohydrate 38 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 28 g, ServingSize 1 serving

TRADITIONAL PARKIN



Traditional Parkin image

My mum always makes this around my birthday (5th Nov). This is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container. Double the batch and make 2 cakes. Eat 1 and freeze the other for later - simply remove from the tin and wrap well in foil. Will freeze for up to 3 months.

Provided by English_Rose

Categories     Dessert

Time 1h10m

Yield 16 squares

Number Of Ingredients 10

100 g butter
125 g black treacle
100 g honey
225 g oat bran
100 g plain flour
1 teaspoon ground ginger
1 teaspoon baking powder
100 g light brown sugar
1 teaspoon bicarbonate of soda
50 ml milk, warmed

Steps:

  • Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted.
  • Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
  • Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
  • Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools.
  • Remove from the tin and place in an airtight container or wrap in foil or clingfilm.
  • Store in a cool, dry place. To serve, cut into 16 squares.

Nutrition Facts : Calories 171.3, Fat 6.2, SaturatedFat 3.5, Cholesterol 13.8, Sodium 146.4, Carbohydrate 31.6, Fiber 2.4, Sugar 11.4, Protein 3.4

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.

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