Yorkshire Parkin Food
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.
PARKIN
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
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
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 - STICKY OATMEAL GINGERBREAD FOR BONFIRE NIGHT
A wonderful tradition from Northern England, in particular from the county of Yorkshire; this wonderful gingerbread is traditionally eaten on the 5th November which is Bonfire Night, also called Guy Fawkes night or Fireworks Night. There are many ways to make ginger parkin; this is my recipe for this deliciously, sticky and dark gingerbread with oats. This recipe is an egg free parkin, and I was always told that Parkin should NEVER contain eggs in it, whether that is true or not, I'm not sure! Try to plan ahead when you make this recipe, it is MUCH better when kept for 2 to 3 days before eating, as it become stickier and more intense in flavour. This keeps for up to 2 weeks in an airtight container and freezes well, if there is any left! I use jumbo porridge oats in my parkin, for a nice chewy texture - but any porridge oats or oatmeal will be suitable. Please note, if you make this with the suggested alternatives of corn syrup and molasses, it will not be quite the same flavour, but it should still be sticky!
Provided by French Tart
Categories Dessert
Time 1h15m
Yield 1 Large Ginger Parkin, 12 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 170C/340F/Gas 3 to 4. Grease and LINE with baking paper a large roasting tin or Pyrex roasting/lasagne dish - I use a 9" by 14" glass dish for mine.
- Mix the flour, sugar, oats, ground ginger and chopped preserved ginger together in a large mixing bowl. Make a well in the centre.
- Melt the butter in a saucepan and then add the golden syrup and treacle, warm them through but do not allow them to boil.
- Pour the butter mixture from the saucepan into the well in the middle of the dry ingredients. Drop the bicarbonate of soda on top and then sprinkle the vinegar over the soda and watch it fizz.
- Meanwhile, add the milk to the butter and treacle saucepan and heat it up gently - not TOO hot, hand hot is fine.
- Add the milk to the ginger parkin mixture and mix thoroughly. It should be a fairly loose batter. Pour the cake batter into the prepared tin/tray and bake just above the middle of the pre-heated oven for 1 hour. (The parkin is cooked when it springs back when touched and is a dark brown with a sticky-ish surface.).
- Allow it to cool completely in the tin/tray, then cut into slices or chunks and store in an airtight tin for 2/3 days before eating. It can be frozen at this stage too. You can eat it straight away, but it is always better after 2 to 3 days!
Nutrition Facts : Calories 332.9, Fat 10.8, SaturatedFat 6.4, Cholesterol 26.8, Sodium 200.5, Carbohydrate 57, Fiber 1.4, Sugar 21, Protein 4
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