Please do get in contact with me if you have any questions about my work or commissioning me. There are many regional variations, with some parkins in the East Riding of Yorkshire being baked to an almost biscuit-like texture. Leave to cool in the tin set on a wire rack. Not tested or verified by Nigella.com. Sieve the flour and spices together, then mix in the oats. Grease an 8 x 8-inch square cake tin. Subscribe now to receive my FREE 47 page eBook featuring 9 full recipes from my book! Mark the sticky parkin into squares and store in an airtight tin for at least five days before eating. It is a lovely sticky cake, but also makes a fab pudding with a little vanilla ice cream or go the whole hog. Rub butter into oatmeal and flour, and add the ginger and sugar. How to Make Sticky Parkin Preheat oven at 160 degree C. Grease a baking mould. Grease and line a 900g (2 lb) loaf tin with baking parchment. Parkin cake is a traditional English moist oatmeal cake that’s low in fat – which means it keeps well and just gets stickier and stickier. Full of treacly oaty goodness. Buy my Book HERE. Parkin is a ginger cake from Yorkshire in England that is typical for Bonfire Night (5th November). This recipe will show you how to make parkin, a sticky ginger cake, with ease. Remove from the oven and leave the parkin in the tin to cool completely. This was baked in a large greases and lined meat tin, for about three quarters of an hour, until the cake was done. Pour into the prepared tin and bake for 1-1¼ hours until a skewer inserted into the centre comes out clean. Pre-heat oven to 180C/375F/Gas 4. One of my very favourite cookbooks is Recipes from an Old Farmhouse by Alison Uttley. Preheat the oven to 180 C / Gas 4. Use it as an alternative to sponge cake in a trifle, giving it a more autumn-y flavor. All the ingredients were kneaded together like bread, turned out on a pastry board and rolled out in once piece about two inches thick. Gradually beat in the eggs a few tablespoons at a time. James is back in the kitchen with a delicious mid-morning snack - a traditional Yorkshire Parkin cake. It's good at any other time during autumn or … Add the flour, oatmeal, sugar and ginger, then beat in the egg. Irrelevant of where in the North you live, the main ingredients in a parkin are ALWAYS ginger, and lots of it, black trickle and oatmeal, NOT porridge oats. Bonfire Night, the 5th of November (aka Fireworks Night and Guy Fawkes Night), Back on the Road Again and Traditional Mincemeat for Christmas Mince Pies, Fresh from the Oven March Challenge - Traditional Buttery French Croissants for Lazy Bistro Breakfasts, Anyone for Cricket? Yorkshire Parkin. Delia's Yorkshire Parkin for Best of British I had to put my thinking cap on a bit for the Best of British challenge this month, which comes from Yorkshire. Also contains oats and treacle. It is easy to make, incredibly moreish and perfect for bonfire night! It takes just 15 minutes to whip together (no machine required), then sit back as it slowly bakes in the oven and fills the house with a delightful, treacle aroma. PLEASE do let me know if you make my recipe, or even if you try one of the other recipes I have shared for Thor Cake and Parkin. In a large, spacious baking bowl, stir together the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder. Oct 16, 2020 - The Classic Sticky Ginger Parkin cake comes from Yorkshire and is traditionally eaten on Bonfire Night in the UK. It brings back wonderful memories of my grandmother Mary Walsworth , a ‘good plain cook’ and a Scot transplanted to Yorkshire. It is mandatory to procure user consent prior to running these cookies on your website. Pour the butter and treacle mixture into the dry ingredients and mix well, before adding the beaten egg and the milk. Old Recipe taken from Farmhouse Cooking by Mrs Arthur Webb: 1/2lb oatmeal; 1/2lb flour; 1lb treacle; 1/4lb lard (butter); 1/2oz ground ginger; 1 teaspoon sugar; 1 tablespoon milk; 1 teaspoon bicarbonate of soda. Maybe it wasn’t the recipes that were at fault – my impatience might have had a lot to do with it! Parkin is most definitely a comforting, stodgy cake, ideal for those cold Autumn nights. And, some versions are cut into biscuits, similar to flapjacks. Allow to cool then wrap in foil until ready to eat. You also have the option to opt-out of these cookies. Parkin is a traditional bonfire night treat in Lancashire and this recipe unlike quite a lot of other recipes this immediately has that essential sticky quality that a good parkin needs, easily made gluten free this is also an ideal treat for those unexpected trick or treaters on Halloween. It was traditionally made around the first week in November using fresh oatmeal and treacle. Introduction. Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted. Marysa, What WONDERFUL memories Marysa, and there are a lot of recipes that are shared by Scottish and Yorkshire people, as they moved and lived freely over the border. I searched for years for a good Yorkshire Parkin recipe. Spooky Spider Cakes for a Howling Halloween! Remove from the oven and leave the parkin … Yes, I know how to make Yorkshire puddings and yes I really like them…but, I like them best with roast beef and roast potatoes on a cold winter’s day. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Read More…, Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. Hi Kit – I think medium oatmeal is what you call steel cut or pinhead oats. Other variations of parkin include the Derbyshire “Thor Cake” and Lancashire’s “Tharf Cake”. From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a … Plus receive my FREE 47 page eBook featuring 9 full recipes from my book! Bake for 45 minutes until golden brown, but still soft and sticky on top. Grease and line a square baking tin (18cm x 18cm/7" x 7") withy baking paper. God, I love Yorkshire parkin. Vegan parkin – this vegan version of the classic Yorkshire parkin is a sticky, spicy ginger cake made with oatmeal. I don't really understand why this recipe doesn't have ginger in it! Leave to cool completely in the tin, then cut the sticky Jamaican ginger cake into slices to serve. What is medium oatmeal? The mixture will be quite liquid. In the first chapter titled “Thor Cake and Gingerbread”, Alison shares her mother’s recipe for “Thor Cake”, which I’ve shared below. Easy to make, it's perfect to make a … Custard was made to go with parkin… In this recipe, the traditional Parkin cake is turned into a biscuit - cookie - and has all the warming, spicy flavors of the cake and delicate flecks of oatmeal but in biscuit form. Karen. Ooh yes! In a large, heavy-based saucepan, melt together the butter, golden syrup, brown sugar, and treacle over a gentle heat. A delightful treat from Northen England, parkin is a traditional sponge cake made with oatmeal, treacle, golden syrup and ginger. The exact origins of parkin are unknown. Traditional Yorkshire Parkin If you’re a fan of gingerbread and are looking for something uniquely different – this is it! I live in the US and I’m unfamiliar with some of the ingredients. I hope you have enjoyed reading today’s post and feel inspired to make my recipe for Traditional Yorkshire Parkin. The biscuits do not have the texture of a ginger nut, but instead are stead are firm not hard and if kept for a few days go sticky… You are looking for a soft cake batter. Melt the butter in a saucepan with the black treacle, lemon juice and Demerara sugar. Put the butter, treacle, golden syrup and sugar into a large pan and melt over a low heat. Of course the answers to these sorts of questions are never as straightforward as you might think – since the exact origins of the cake or the name are unknown, and there is no definitive recipe. Hi Frances, that should work nicely – but don’t over process the jumbo oats as you still need a bit of texture! We watched the sparks fly, we shouted at the fireworks as we had our feast”, “A pound of medium oatmeal and half a pound of good fresh butter, half a pound of Demerara sugar, and four ounces of black treacle, half an ounce of ground ginger and a pinch of salt, mace and nutmeg, one egg, four ounces of sliced mixed candied peel. Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown. Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent. DIRECTIONS. A sticky soft cake made traditionally with oatmeal, golden syrup, (lard) now butter and ginger. Use half black treacle and half golden syrup for a lighter parkin. Mix all liquids together. Leave to … Sieve flour and ginger powder together. If you're a gingerbread fan you must try it! Pour the butter and treacle mixture into the dry ingredients and mix well, before adding the beaten egg and the milk. Line a roasting tin of oven tray with greased paper and spoon mixture into. I shall make it today. I found that my Parkin … Parkins are usually made at least a week or 2 before you eat them, and this is now ready to be anointed with a goodly smear of butter, or a slice of Wensleydale cheese, before being enjoyed with a cuppa. Other variations of parkin include the Derbyshire "Thor Cake" and Lancashire's "Tharf Cake". (Nutrition information is calculated using an ingredient database and should be considered an estimate. There is some controversy around the addition of eggs in a parkin; mine does include an egg, as that's the way my mum and her mum before her made it. It takes just 15 minutes to whip together (no machine required), then sit back as it slowly bakes in the oven and fills the house with a delightful, treacle aroma. But, in many recipes an egg or eggs are never added, I'll leave that dilemma up to you! Pour into a greased and lined 20cm square cake tin and … It’s been sitting in a tin in the pantry, where it’s being getting even stickier. More recipes Recipe search Yorkshire Parkin A community recipe by justine patel. Slices were cut off as needed when the cake was cold. Recipe for parkin - a sticky spiced cake that is eaten in the UK during Autumn and particularly on Bonfire Night. Traditionally eaten on Bonfire Night, the 5th of November (aka Fireworks Night and Guy Fawkes Night), it is enjoyed throughout the winter months. Thank You for Sharing. Heat the treacle until it’s runny and mix bicarbonate of soda with milk. Defrost in the fridge before serving. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. It’s a dark, spicy, sticky ‘gingerbread like’ Bonfire Night delight! Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly. Pour or spoon the cake mixture into the prepared tin and bake for between 50 minutes and 1 hour until firm. Mix all the dry ingredients together in a mixing bowl. A good sticky Yorkshire Parkin was made a week ago, in readiness for Bonfire Night. Do not allow the mixture to boil; you simply need to melt them together. From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky… Traditional Yorkshire Parkin is a ginger cake (gingerbread) that originates from the North of England, and is made with oatmeal and black treacle. Parkin was first made reference to way back in 1728. There is some controversy around the addition of eggs in a parkin; my recipe does include an egg, as that’s the way my mum and her mum before her made parkin, and as I keep chickens, I always have a ready supply of eggs. Necessary cookies are absolutely essential for the website to function properly. Add the milk to the ginger parkin mixture and mix thoroughly. Sticky, moist, tasty, and ever so comforting, a traditional Yorkshire parkin is the stuff of winter nights and bonfires. The first known reference to the word is from the early 1700s, and the name may have come from a surname. I love the book and agree that Thor Cake might be a bit heavy to bake in Queensland in the summer! Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Parkin is now more closely tied to Bonfire Night. However, Sticky Toffee Pudding is brown and that is sensational so I gave Parkin a try… I can confirm, it also tastes sensational and as a treat around this time of year, I make it for Ian! Heat milk and butter till it has melted. And although you can eat the cake almost immediately, it gets stickier if you wrap and store it for several days. Full of treacly oaty goodness. Delia's Yorkshire Parkin for Best of British I had to put my thinking cap on a bit for the Best of British challenge this month, which comes from Yorkshire. If you are not familiar with it, it’s a strongly-spiced sticky gingerbread-cum-cake flavoured with treacle and dark brown sugar that is traditionally eaten on Guy Fawkes Night (the fifth of November, aka Bonfire Night) and for me, it is what makes that day complete. Karen, Your email address will not be published. James is back in the kitchen with a delicious mid-morning snack - a traditional Yorkshire Parkin cake. Pour into 24 cm squared tin and bake for about 1 hour and forty-five minutes to two hours; until It’s been around for centuries, even before the gunpowder plot, but over the years it has come to be a traditional Bonfire Night food to this day, particularly in Northern England. Thank you for this recipe. i bet it’s delish tho. Thor Cake taken from Recipes from an Old Farmhouse by Alison Uttley: "A pound of medium oatmeal and half a pound of good fresh butter, half a pound of Demerara sugar, and four ounces of black treacle, half an ounce of ground ginger and a pinch of salt, mace and nutmeg, one egg, four ounces of sliced mixed candied peel. Cut into squares when cooled (circa 1900 recipe). It’s a dark, spicy, sticky ‘gingerbread like’ Bonfire Night delight! Eggless … We also use third-party cookies that help us analyze and understand how you use this website. Karen, Thanks for sharing, this cake looks lovely esp for bonfire night or with a cup of tea . This was baked in a large greases and lined meat tin, for about three quarters of an hour, until the cake was done. It’s been sitting in a tin in the pantry, where it’s being getting even stickier! That is So Yummy !! It is traditionally eaten on Bonfire Night, November 5, which celebrates the great failure of Guy Fawkes to blow up the Houses of Parliament in 1605. Print me. There are many regional variations, with some parkins in the East Riding of Yorkshire being baked to an almost biscuit-like texture. The oats give it a great texture, and the ginger is delicious. This parkin recipe is easy to make and creates a lovely, moist, sticky spice cake. Place the butter in a large pan with the molasses or treacle, golden syrup and sugar. By using The Spruce Eats, you accept our, The Best of the Best British Cakes of All Time, Lancashire Black Peas and Vinegar (Parched Peas), Traditional British Christmas Cake Recipe, 11 British Dessert Dishes With Strange Names. Bake in moderate oven (180C/375F/Gas 4) for 1 1/4 hours. Ian says it reminds him of his childhood around this time of year, perfect for Bonfire Night and those cold evenings. 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