Westmorland Parkin Food

WESTMORLAND PARKIN

Westmorland Parkin image

Parkin, a form of gingerbread that contains oatmeal, is popular in the Northern Counties. It is firmer int exture than the more spongy gingerbread and should be kept a little while before eating.

Provided by MarieRynr

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb porrige oats
8 ounces flour
8 ounces demerara sugar
1 teaspoon allspice
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground ginger
1 lb black treacle
8 ounces butter
1 teaspoon bicarbonate of soda
1 small egg, beaten
3 fluid ounces milk

Steps:

Set oven to 350*F or mark 4.
Well grease and line a deep roasting tin, 10 inches by 13 inches. Place all the dry ingredients into a large mixing bowl. Gently heat the treacle and butter together in a saucepan until melted and pour into the dry mixture.
Stir well, add the beaten egg and stir again.
Warm the milk, add it to the mixture and beat well.
Pour into the tin and bake for 1 to 1 1/2 huors until firm. Leave in the tin for 1/2 hour, then turn out onto a wire rack.
Keep for 48 hours, then cut into squares to serve.

Nutrition Facts : Calories 629.6, Fat 22.5, SaturatedFat 12.6, Cholesterol 65.7, Sodium 597.9, Carbohydrate 98.7, Fiber 5.5, Sugar 22.8, Protein 11

PARKIN

Parkin image

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Time 1h15m

Yield Makes 16 squares

Number Of Ingredients 9

Ingredients

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

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.

Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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