Yorkshire Parkin Recipes

Steps:

• Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
• In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
• In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
• Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
• Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
• Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

Steps:

• Heat the oven to 275°F/140°C/gas 1 Grease an 8" x 8"/ 20cm x 20cm square cake tin. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together. In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly. Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight con

Steps:

• Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
• Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted.
• In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
• Make a well in the centre and pour in the melted butter mixture.
• Beat together.
• When combined add the egg and mix until you have a smooth soft batter.
• If the batter seems to be stiff add 1tbsp of milk.
• Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
• Cool and cut into squares.
• This will last a long time if you store it in an airtight cookie tin.