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Wednesday, 8 October 2008

Yorkshire Parkin

“Eh by lads and lasses nowt as good as Parkin on a chilly day!”

After my two last posts of savoury dishes I am back with a wonderful traditional bake. Parkin is a ginger cake and I find this cake particularly enjoyable to eat during autumn and winter months and it’s such a shame just to limit it to Bonfire Night when this cake will be served up in celebration of this event. Parkin is a traditional cake that is especially associated with Yorkshire, Northern England. I have close family roots that originate from Yorkshire and it would be sacrilege of me if I didn’t share this recipe with you.

This is an easy bake with a few ingredients melting in a saucepan then mixing in with the dry ingredients – it’s as simple as that. The ginger shines through this cake in taste and it has a lovely little crunch from the oatmeal. You can eat this cake after cooling and cutting into squares but it is best made in advance and left wrapped and stored in an airtight container to mature in flavour and become moist and sticky.




Yorkshire Parkin

Ingredients
150g (5 oz) butter
100g (4 oz) golden syrup
100g (4 oz) black treacle
100g (4 oz) soft brown sugar
225g (8 oz) plain flour
225g (8 oz) medium oatmeal
2 tsp ground ginger
1 tsp cinnamon
½ tsp freshly grated nutmeg
1 tsp bicarbonate of soda
Pinch of salt
1 egg, beaten
150ml (¼ pint) milk

Method

Preheat the oven to 150°C/300°F/gas mark 2. Grease a deep 20cm (8 in) square non-stick cake tin.

Place the butter, golden syrup, treacle and sugar in a pan and place over a very low heat, stirring constantly until all the sugar is dissolved.

Sift the flour, ginger, cinnamon, nutmeg, bicarbonate of soda and salt into a large bowl. Stir in the oatmeal making a well in the centre. Stir in the melted butter mixture until combined. Lightly beat the egg and milk with a fork and pour into the mixture stirring until you a smooth batter.
Turn the mixture into the prepared tin and bake in the preheated oven for 50 -60 minutes, or until firm when lightly pressed in the middle.

Allow to cool before cutting into squares but this is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container. Coming up shortly on my blog Rosie's Christmas Cake which I baked last week and mincemeat which is steeping now in lots of wonderful booze!

43 comments:

Oh my! Apple pie! said...

ah Parkin!
I love it, a proper autumn treat.

Emily Rose said...

This sounds wonderfully spicy! Do you think that it would work in a muffin pan? Oh and I had to look up black treacle- in the USA we call it molasses! Thanks for another lovely recipe Rosie!

Maria said...

Rosie this parkin looks so yummy and I love mine dipped into a glass of hot milk!!

Maria
x

Happy cook said...

Rosie youlucky girl i am sure you are related to James Martin too as i've hear he is form Yorkshire.
These parkins looks delicious.

Happy cook said...

Rosie youlucky girl i am sure you are related to James Martin too as i've hear he is form Yorkshire.
These parkins looks delicious.

Rosie said...

Hi Ericka, thank you and when I was baking this Parkin the smell of the spices was gorgeous .

Hi Emily Rose, awe thanks sweetie!! I have never tried baking Parking in a cupcake form before so I’m not sure if I’m honest. You have me intrigued now lol

Hi Maria, awe thanks sweetie. Must try a slice dipped in milk ;)

Many thanks for your lovely comments and for calling by

Rosie x

Rosie said...

Hi H.C. if only I wish .... James Martin is eye candy lol yes he's a Yorkshire man ;)

Hugs Rosie x

tartasacher said...

Hello Rosie:
Thank you for your comments in my sweet blog. Your yorkshire parkin is delicious. Best and whises

Divya Vikram said...

Great presentation..Looks yummy!

The Blonde Duck said...

I've never had Parkin but it looks good....I can't wait to see your Christmas cake!

Gloria said...

Ropsie this look sooo yummy and nice!!! how ever, hey Rosie I have an award to you in my blog. with love. xxGloria

Anna said...

Yum, parkin, reminds me of being small! I love it!

Anamika:The Sugarcrafter said...

hi rosie
this cake is quite unique and thanks for sharing the recipe of this traditional parkin cake form northern england..a must try for me...especially with ginger and cinnamon.

Peter M said...

Ah yes, I knew it had to be molasses that gave these cakes the deep, rich brown colour.

The Caked Crusader said...

Lovely looking Parkin - I'm really into anything gingery at the moment.

Ivy said...

Rosie, we want more savory recipes from you :)

First time I've heard of Parkin. I would like to make your recipe but don't know what is golden syrup and what is treacle. I looked them up and I think I can find a substitute for treacle but I have not understood what the golden syrup is. Can I substitute it with something else?

Rosie said...

Hi tartasacher, it’s such a pleasure to visit your blog and view your wonderful creations! Awe thanks for your kind comment of my Parkin :D

Hi Divya, awe thank you sweetie you are so kind and I do appreciate your lovely comment :D

Hi T.B.D. if you like ginger cake I am sure you’d love this one. I’ll be posting my Christmas cake and boozy mincemeat hopefully in the next day or two :D

Hi ‘dear’ Gloria, awe thank you so much for the wonderful award I will treasure it and feel very honoured being awarded this from such a talented blogger as yourself – thank you :D

Hi Anna, awe thanks sweetie – funny how food evokes memories from childhood :D

Hi Anamika, I do hope you will try this northern Parkin out it really is a lovely cake if you enjoy ginger and cinnamon :D

Hi Peter, yes you are 100% spot on molasses (black Treacle) is used in many festive bakes in England – you will notice it in my Christmas cake when posted very soon :D

Hi T.C.C., yes I remembered you like I enjoy ginger and Parkin is a lovely cake with plenty of that gorgeous ginger bite :D

Hi Ivy, Golden syrup in named as light syrup in America if you wanted to make this cake and can’t get any golden/light syrup you can use all molasses (black Treacle) in this recipe. *Smile* I do hope to share a few more savoury recipes with you all and show my other side of skills in the kitchen :D

Many thanks for all your very kind words as always it’s always lovely to *see* you here :D

Best wishes Rosie x

Maria said...

This looks very good. I am always looking for recipes such as this that hold up well and make for a good breakfast component for the kids. This is definitely a keeper!

Sylvie said...

It definitely is getting to that time of year again where a nice spiced cake will warm the cockles of your heart!

Uma said...

ooh, this is such a lovely cake! Love the way how you stacked those pieces.

Bridgett said...

Rosie, you alway have something delicious going on in your house. This looks gorgeous and the ingredients sound warming and delicious. Lovely!

Dee said...

Good morning, Rosie! It's a lovely Friday morning in my part of the world, Jack Johnson is playing and all is right in the world today. This cake seems to fit right in. I love ginger.

Have a fabulous weekend!

Coby said...

I haven't heard of this cake, but it looks so comforting and warming:) I just made muffins with ginger in them, so I am in full sweet gingery mode;) Love a cake that not only keeps well, but improves with age, thanks for sharing!

Cakelaw said...

This looks great Rosie -substantial in a good way. I didn't know that it was traditional on Guy Fawkes night either - another thing that I've learned from blogging!

Caty said...

I love parkin! Your's looks delicious!

And you've already made your christmas cake! Gosh, that is organisation, I probably won't get round to mine til next month.

nicisme said...

Another of my favs Rosie - looks super!

Cakespy said...

Ooh, this one is new to me, but I am so glad to have made its acquaintance! The perfect addition to my fall baking repertoire!

Indigo said...

Oh, I'm just in the mood for something warm, sweet and comforting! You read my mind (or stomach?) Rosie!

Deborah said...

I have never heard of Parkin before - so this is something completely new to me! It sounds delicious!

Kevin said...

I have never had Parkin but these look good. They look like they have a really nice texture.

Aparna said...

I've never heard of this till now, Rosie.
Looks and sounds a bit like a pudding in a brownie to me. :)

Prudy said...

I love the look of this cake! I love gingerbread but have never added oatmeal-which I also love. Thanks for letting us know about its history as well.

Margaret said...

eh baa gum Rosie you can't beat a piece of that there Parkin for keeping the cold at bay!

Bellini Valli said...

I have seen this "new to me" taste of Britain on several sights lately. You are tempting me to give it a try with it's homey flavour of ginger:D

Kelly-Jane said...

I have tried a parkin a long time ago, but it wasn't anything like as nice as this one, yum!

Rhyleysgranny said...

This looks so good. My kind of cake.
xxx

*Priscilla* said...

that cake looks soo good!! perfect fall food.

Rachel said...

That would be a treat for me!

Rosie said...

Hi Maria, thank you and such a simple recipe you can have a batch baked in no time :D

Hi Sylvie, totally agree with you nice to have something warming on hand to eat :D

Hi Uma, awe thanks you’re such a sweetie :D

Hi Bridgett, awe thanks! I do try to bake something within keeping for each season to keep hubby a happy chap lol :D

Hi Dee, sounds a perfect day there – passing over a slice of this ginger cake to you :D

Hi Coby, I adore ginger too and your muffins sound yummy! :D

Hi Cakelaw, me too I keep learning new and interesting things from blogging :D

Hi Nic, awe thanks sweetie :D

Hi Cakespy, always nice to come across new recipes and bakes isn’t it? This will be perfect for fall baking – enjoy :D

Hi Indigo, I did sweetie and here’s a slice for you – passing over now :D

Hi Debs & Kevin, I hope you will both try this one out, it’s full of ginger flavour and such an English traditional cake :D

Hi Aparna, I would say it comes close to a brownie yes but with the exception of the cake being cooked all the way through and being left to go sticky before eating :D

Hi Purdy, my pleasure and if the oatmeal is left out this Parkin becomes ginger cake :D
Hi M. Oooooh love it *giggle* you just made my day go with a huge giggle :D

Hi Val, oh it’s a must try and bring a little bit of England back to your family with this recipe :D

Hi K.J. ahhh sorry to hear you didn’t enjoy Parkin when you tasted it sometime ago. I hope you try it again soon and hopefully enjoy it this time :D

Hi Brenda, awe thanks sweetie – a real winter cake :D

Hi Priscilla, yes agree, its a great cake for the fall :D

Hi Rachel, awe thanks sweetie :D

Many thanks everyone for calling by and for all your very kind comments. I will be calling by your wonderful blogs to view your creations which I always look very forward too!

Rosie x

culinarytravelsofakitchengoddess said...

Ahh you've taken me back to my childhood. Lovely!

Passionate About Baking said...

That's a great looking parkin Rosie. Any substitute ideas for treacle & golden syrup? Do you think caramel & honey will do? Love the oatmeal in there...droolicious!

Rosie said...

Awwww George isn't it strange how certain foods transport you back to childhood :)

Hi Deeba, you could use all treacle in this recipe but not sure how a full substitute would work because treacle gives the stickiness and taste to Parkin.

Best wishes Rosie x

L. Kenney said...

I'm from the US and living in the UK and should warn the US cooks that black treacle is BLACKSTRAP molasses in groceries there. Standard dark/medium molasses is a bit lighter and sweeter in texture but should still be a good substitute. Golden syrup is similar to light corn syrup (Karo) but a bit more flavorful (kind of mix of maple and corn syrup). My son currently has a project for school to make parkin so I've looking at several variations. Only the Yorkshire parkin incorporates oatmeal - the other types are more like a typical dark gingerbread. I too wonder if these can be made in cupcake/muffin form as he has to have individual servings so I will let you know how they turn out! I'm betting this would be good served with Devon custard poured over the top?