12
Mar
Parkin Recipe. Place the medium oatmeal see blog post and recipe box for a description of what that is and how to make it in a large bowl along with the flour spices salt and baking powder. Parkin is a sticky moist cake flavoured with ginger and black treacle also known as molasses that originated in the North of England and its perfect for cold Autumn nights. An early reference to oatmeal as a staple ingredient was at the West Riding Quarter Sessions of 1728 when Anne Whittaker was accused of stealing oatmeal to make parkin. A LOVELY parkin recipe and yes I DO have my own recipe but you cannot go wrong with Delia.
A good sticky Traditional Yorkshire Parkin was made a week ago in readiness for Bonfire Night. Place the butter sugar and golden syrup into a pan over a medium heat and cook until melted and combined. Pour it into the pan and bake. How to make ginger parkin Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post Sift all the dry ingredients together and stir in the oatmeal. This parkin recipe is easy to make and creates a lovely moist sticky spice cake. Preheat oven to 300 degrees F 150 degrees C.
Generously grease a 22cm square baking tin.
Parkin can be eaten straight away. Meanwhile measure the oatmeal flour and ginger into a mixing bowl add a pinch of salt then gradually stir in the warmed syrup mixture till everything is thoroughly blended. Cool in the tin then wrap in more parchment and foil. Next add the beaten egg and lastly the milk. Melt the syrup sugar treacle and butter together then mix in all theremaining ingredients. Preheat the oven to 140C120C fanGas Mark 1.