I have been asked on my blog a lot for a Parkin recipe so I have been working on it for a few months so it was definitely ready for this Autumn.
It is a classic Yorkshire recipe and as my Mum is from Yorkshire I thought I was kind of qualified to develop this recipe.
Parkin is very similar to gingerbread however parkin is traditionally made with oatmeal and gingerbread isn't.
There is a tradition here in the UK to eat Parkin on bonfire night on 5th November but you will need to make it the week before so it is nice and sticky.
This recipe was also featured in Cumbria Life Magazine November 2023 issue.
Start by pre-heating the oven to 180 degrees centigrade (160 fan) Gas mark 4, then line and grease a 9" x 9" (23cm x 23cm) square baking tin.
In a large bowl put the flour, bicarbonate of soda, ground ginger, mixed spice, nutmeg and oatmeal.
In a pan place the treacle, syrup, butter and sugar.
On a low heat mix until the sugar and butter have melted. Set aside to cool.
Once it has cooled add to the dry ingredients with the milk and eggs and mix until smooth.
Pour into the prepared tin.
Bake for 50 minutes or until a skewer comes out cleanly. Leave to cool in the tin.
Wrap in baking parchment and foil, then keep in a cool dry place for about 5 days - it definitely gets better with age.
Ginger Parkin
Sarah's Servings: 12
Sarah's skill: Easy
Baking time: 50 minutes
Ingredients
250g Plain Flour
1/2 tsp Bicarbonate of Soda
1 Tbsp Ground Ginger
1 tsp Mixed Spice
1/2 tsp Ground Nutmeg
125g Fine Oatmeal
250g Black Treacle
250g Golden Syrup
175g Unsalted Butter
75g Dark Brown Sugar
100ml Milk
2 Large Eggs
Method
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Line and grease a 9" x 9" (23cm x 23cm) square baking tin.
In a large bowl put the flour, bicarbonate of soda, ground ginger, mixed spice, nutmeg and oatmeal.
In a pan place the treacle, syrup, butter and sugar.
On a low heat mix until the sugar and butter have melted. Set aside to cool.
Once it has cooled add to the dry ingredients with the milk and eggs and mix until smooth.
Pour into the prepared tin and bake for 50 minutes or until a skewer comes out cleanly.
Leave to cool in the tin.
Wrap in baking parchment and foil, then keep in a cool dry place for about 5 days - it definitely gets better with age.
Sarah's extra slice.......
Wrap in baking parchment and foil, then keep in a cool dry place for about 5 days - it definitely gets better with age.
The tin and baking parchment I used was....