Yorkshire Gingerbread Recipes

YORKSHIRE PARKIN

Yorkshire Parkin image

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

Ingredients

110g soft butter
110g soft dark brown sugar
55g black treacle
200g golden syrup
225g medium oatmeal
110g self-raising flour
2 tsp ground ginger
1 tsp ground mixed spice
2 medium eggs, beaten
1 tbsp milk
Pinch of salt

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.

YORKSHIRE GINGERBREAD

Yorkshire Gingerbread image

I think I got this recipe from the "Two Fat Ladies" show. I haven't made it yet but it looked good. Would travel well so good for a picnic. All measurements in metric

Provided by Coasty

Categories Healthy

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
125 g brown sugar
150 g butter
250 g black treacle
250 g flour
2 tablespoons ground ginger
1 tablespoon ground allspice
1 teaspoon baking powder
1 tablespoon bicarbonate of soda
1 teaspoon lemon juice

Steps:

Heat oven to 150°C.
Cream butter and brown sugar until creamy.
Add 1 egg at a time incorporating well.
Sift all dry ingredients together.
Add treacle and lemon juice to the butter/egg mix.
Gently fold in the dry ingredients then pour into a lined 7 inch square cake tin.
Bake for 1 hour. Cool in tin for 20 mins before turning out.
Serve buttered.

Nutrition Facts : Calories 331.5, Fat 13.9, SaturatedFat 8.2, Cholesterol 95.5, Sodium 538.8, Carbohydrate 47.9, Fiber 0.9, Sugar 12.3, Protein 4.7

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