Easy Yorkshire Parkin Food

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.

PARKIN

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.

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.

EASY YORKSHIRE PARKIN

Steps:

• Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl.
• Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well.
• Pour the mixture into the prepared baking tray.
• Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch.
• Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature.

YORKSHIRE PARKIN

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.