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Parkin is a typical Yorkshire cake and this is an old recipe. It does worry about calories! It is usually quite moist, a sponge with a sweet gingery taste, made with treacle and oatmeal and usually with a really soft, moist & sticky top to it. Ideally it needs wrapping up and storing for a week before eating. This can be a real challenge.
Ingredients
4oz plain flour
3/4 tsp bicarbonate of soda
1/2 teaspoon of ground cinnamon
1 heaped teaspoon of ground ginger
1/2lb fine or medium oatmeal
3oz butter or margarine
1/2lb black treacle
1/2 lb soft brown sugar
1 egg
5 tbsp. milk
Method
Soft the flour with the bicarbonate of soda, cinnamon and ginger into a bowl.
Stir in the oatmeal.
Melt the butter/marg in a pan with the treacle and sugar. Keep the heat low.
Beat the egg with the milk and keep handy.
Hollow out the centre of the flour mixture and pour in the treacle mixture, now add the milk mixture as well.
Using a wooden spoon, beat into a smooth batter, gradually drawing in the flour from the basin sides.
Pour the batter into a greased square/rectangular tin. It should be no more than an inch deep.
Bake at a low temperature (325F or Gas 2) for 30-35 minutes or until firm.
Leave in the tin until cold then wrap up for a week airtight.
Cut into squares about 1.5inch by 1.5inches and enjoy.
Ingredients
4oz plain flour
3/4 tsp bicarbonate of soda
1/2 teaspoon of ground cinnamon
1 heaped teaspoon of ground ginger
1/2lb fine or medium oatmeal
3oz butter or margarine
1/2lb black treacle
1/2 lb soft brown sugar
1 egg
5 tbsp. milk
Method
Soft the flour with the bicarbonate of soda, cinnamon and ginger into a bowl.
Stir in the oatmeal.
Melt the butter/marg in a pan with the treacle and sugar. Keep the heat low.
Beat the egg with the milk and keep handy.
Hollow out the centre of the flour mixture and pour in the treacle mixture, now add the milk mixture as well.
Using a wooden spoon, beat into a smooth batter, gradually drawing in the flour from the basin sides.
Pour the batter into a greased square/rectangular tin. It should be no more than an inch deep.
Bake at a low temperature (325F or Gas 2) for 30-35 minutes or until firm.
Leave in the tin until cold then wrap up for a week airtight.
Cut into squares about 1.5inch by 1.5inches and enjoy.