Traditional Parkin Recipes

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:

• Generously grease an 8x8 inch baking pan and line the bottom with parchment paper. Preheat the oven to 300 degrees F.
• Place the medium oatmeal in a large bowl along with the flour, spices, salt and baking powder.
• In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.
• Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
• Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.Place the squares into an airtight container and let it sit for at least 3 days before eating. This is critical (see blog post).

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.

EASY PARKIN

Steps:

• Preheat the oven to 160C/325F/Gas 3.
• Grease a 20cm/8in square baking tin and line with baking parchment.
• Place the butter, sugar and golden syrup into a pan over a medium heat and cook until melted and combined.
• Sift the flour, bicarbonate of soda and ground ginger into a bowl and mix well.
• Add the melted butter and sugar mixture to the dry ingredients.
• Add the egg and beat the mixture to a thick pouring consistency. If the mixture is too stiff, add a little milk to loosen.
• Pour the cake mixture into the lined cake tin and bake in the oven for one hour, or until the centre is firm and springy to the touch.
• Allow to cool, then cut into squares. (This cake keeps in a tin for 2-3 weeks. The longer you leave it better it tastes.)

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.

TRADITIONAL PARKIN

Steps:

• Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted.
• Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
• Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
• Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools.
• Remove from the tin and place in an airtight container or wrap in foil or clingfilm.
• Store in a cool, dry place. To serve, cut into 16 squares.