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  

The Best of Mrs. Beeton's

Maybe most of you haven't heard of Mrs. Beeton. I heard about her 2 years ago on another visit to England when I picked up this cookbook. To Britain she is a national treasure. She is one of the most famous cookery writers. Her biography is small, dying in 1865 when she was just 28 years old, however she has left a mark on household management that has proceeded throughout many decades.

This edition was published in 2009 by Orion. The 15 chapters offer regional specialities, comforting home traditions and British treats. Last night I leafed through it's 250 pages. Searching for any recipe that I could whip up in no time. I found one that was very fitting considering, November 5th is Guy Fawkes Night. Last year I made a feast of roast jacket potatoes, fried sausages, roasted marshmallows, burnt sparkles and even had a meager homemade paper and popsicle stick Guy Fawkes, which we burnt. This year we are celebrating Guy Fawkes Night with a Gingerbread recipe. Even though it has to sit for a week after baking I may just have to sneak a piece tonight. I will share Mrs. Beeton's recipe with you and the photo of the one I made.

           

        

GUY FAWKES GINGERBREAD

Make this gingerbread at least a week before eating and store in an airtight tin. It is best sliced and spread lightly with butter. An excellent treat for November 5th!

butter for greasing

200 g / 7 oz plain flour

1.25 ml / 1/4 teaspoon of salt

15 ml / 1 teaspoon ground ginger

50 g / 2 oz soft light brown sugar

50 g / 2 oz butter or margarine

100 g / 4 oz black treacle

75 ml / 5 tablespoons milk

5 ml / 1 teaspoon bicarbonate of soda

1 egg, beaten

  

Line and grease an 18 cm / 7 inch square tin or a 23 x 13 x 7.5 cm / 9 x 5 x 3 inch loaf tin. Set the oven 180ºC / 350ºF / gas 4.

Sift the flour, salt and ginger into a mixing bowl. Add the sugar. Heat the butter or margarine, treacle and most of the milk gently in a saucepan until the fat has melted. 

In a second saucepan, warm the remaining milk and stir in the bicarbonate of soda until dissolved. Pour the melted mixture into the dry ingredients. Add the beaten egg with the milk and soda mixture and beat well.

Pour into the prepared tin and bake for 20 minutes. Reduce the oven temperature to 150ºC / 300ºF / gas 2 and bake for a further 30 - 40 minutes until cooked through and firm to the touch. 

Makes one 18 cm / 7 inch SQUARE CAKE or One 23 x 13 x 7.5 cm / 9 x 5x 3 inch LOAF