Yorkshire Parkin James Martin Recipes

OLD FASHIONED YORKSHIRE PARKIN

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.

YORKSHIRE PARKIN

Steps:

• Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
• Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
• In a small pan gently heat the butter and syrup until melted.
• Beat the egg into the milk.
• Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
• Pour in the egg and milk and stir until smooth and pour into the lined tin.
• Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean