Parkin

Traditionally a Yorkshire recipe, Parkin is often eaten on Bonfire Night otherwise known as Guy Fawkes Night. November the 5th is highlighting the famous failure of Guy Fawkes, who tried to blow up the Houses of Parliament in 1605. This recipe was easy and I added a twist. Steaming hot custard poured over the gingerly cake. We won't be displaying any fireworks however we will have a sparkler or two to mark the day and this lovely Parkin.    

YORKSHIRE PARKIN

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8 oz / 220g soft butter

4 oz / 110g soft, dark brown sugar

2 oz / 55g black treacle or molasses

7 oz / 200g golden syrup 

5 oz / 120g medium oatmeal

7 oz / 200g self raising flour

1 teaspoon baking powder

4 teaspoons ground ginger

2 teaspoons nutmeg

1 teaspoon mixed spice  

2 large eggs, beaten

2 tablespoons milk

Heat oven to 275ºF/ 140ºC/ gas mark 1

Grease an 8"x8" (20cmx20cm) square cake tin.

In a large saucepan melt the butter, sugar, treacle, golden syrup over a gentle low heat. Do not allow the mixture to boil. You just need to melt these together.

In a large, bowl stir together all the dry ingredients. Gradually add the melted butter mixture, stirring to coat all the dry ingredients. Mix thoroughly.

Gradually, beat in the eggs.

Finally add the milk and again stir well.

Pour the mixture into the prepared tin and cook for 1 1/2 hours until firm and set and a lovely dark golden brown.

Remove the Parkin from the oven and leave it to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days. That is if you can resist eating it. Leaving it up to a week is even better. Letting the flavour really develop and the mixture softens even further and the Parkin becomes more moist and sticky. Parkin will keep up to two weeks in an airtight container. 

* Eating the Parkin straight away is lovely. With all those warm spices it's so hard to resist. 

* Mixed spice is a British spice. It is a blend of the following ground spices: cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice and mace. Although is used in cooking and baking it is particularly used for Christmas cakes, Christmas Pudding and Hot Cross Buns.

* Some Parkin recipes have finely chopped candied peel. However I believe it is more traditional without. 

* Using parchment paper to line the bottom of the pan may help and make it easier to release the Parkin from the cake tin. 

Happy Bonfire... Guy Fawkes Night! - JW