yorkshire parkin

If you're a fan of gingerbread and are looking for something uniquely different - this is it!&nbsp; From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!&nbsp;

Yorkshire Parkin

oatmeal

all-purpose flour

baking powder

ginger

Mixed Spice

Homemade Mixed Spice Recipe ((recommended))

mace

salt

Black Treacle ((can substitute dark molasses) **See NOTE about the quantity)

corn

Homemade Golden Syrup ((click link

brown sugar

butter

lard ((optional, can substitute butter))

candied/crystallized ginger (, finely diced (optional))

Homemade Candied Ginger Recipe

milk

Generously grease an 8x8 inch baking pan and line the bottom with parchment paper.&nbsp; 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).&nbsp;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.&nbsp;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.&nbsp;&nbsp;Let the cake cool in the pan.&nbsp;&nbsp;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.&nbsp; This is critical (see blog post).

This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it&#039;s needed.

Old Fashioned Yorkshire Parkin

Butter (Unsalted)

Soft Dark Brown Sugar

Black Treacle

Golden Syrup

Medium Oatmeal (or roughly blitzed porridge oats)

Self Raising Flour

tsp Baking Powder

tsp Ground Ginger

Large eggs (lightly beaten)

tbs Milk

Preheat the oven to 170c conv/150deg Fan Assisted. Grease and line an 8&quot;/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.

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Yorkshire Parkin

Old Fashioned Yorkshire Parkin

Top 2 yorkshire parkin recipes from across the web

The most viewed yorkshire parkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Yorkshire Parkin

Old Fashioned Yorkshire Parkin

The most viewed yorkshire parkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine