Yorkshire Parkin Recipes

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.

YORKSHIRE PARKIN

Steps:

• Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
• Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
• In a small pan gently heat the butter and syrup until melted.
• Beat the egg into the milk.
• Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
• Pour in the egg and milk and stir until smooth and pour into the lined tin.
• Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean

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.

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).

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.

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.