Parkin Food

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.

YORKSHIRE PARKIN

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.

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.

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.

PARKIN

Steps:

• Soak oats in milk for ½ hour.
• Mix together the flour, baking powder, ground ginger, and sugar.
• Melt butter/margarine and add molasses and honey mixture.
• Combine wet ingredients and add to dry.
• Pour into a 9" x 11" pan.
• Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.