Yorkshire Parkin Recipes
YORKSHIRE PARKIN
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
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
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
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
YORKSHIRE PARKIN
Remember, remember the fifth of November Gunpowder, treason and plot. I cannot think of a reason why gunpowder, treason Should ever be forgot. Parkin is a ginger bread type food that is traditionally eaten on bonfire (Guy Fawkes) night in Yorkshire. It's good at any other time during autumn or winter as well though!
Provided by -Sylvie-
Categories Dessert
Time 1h10m
Yield 1 Parkin, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
- Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted.
- In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
- Make a well in the centre and pour in the melted butter mixture.
- Beat together.
- When combined add the egg and mix until you have a smooth soft batter.
- If the batter seems to be stiff add 1tbsp of milk.
- Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
- Cool and cut into squares.
- This will last a long time if you store it in an airtight cookie tin.
Nutrition Facts : Calories 533.2, Fat 15.7, SaturatedFat 8.6, Cholesterol 59.8, Sodium 296.6, Carbohydrate 90.2, Fiber 4.5, Sugar 20.9, Protein 10.1
THE PERFECT TRADITIONAL YORKSHIRE PARKIN
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
YORKSHIRE PARKIN RECIPE
Steps:
- Heat the oven to 275°F/140°C/gas 1 Grease an 8" x 8"/ 20cm x 20cm square cake tin. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together. In a large, spacious, baking bowl stir together all the dry ingredients. 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. Finally add the milk and again stir well. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight con
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