There's a distinct chill in the air as autumn wraps itself around us. So, it is time to head to the kitchen this weekend and make a big batch of Yorkshire Parkin. Parkin is the Northern English form of gingerbread and always eaten on Bonfire Night in November but I'm afraid its too good to save for one night a year, so why wait? Baking Parkin fills the whole house with the scent of ginger and warm cake, lovely on a cold autumn day.
The sumptuous mix of oatmeal, black treacle, golden syrup and sugar creates a moist, sticky cake which can be eaten straight away but is better for keeping a few days for the flavours to really develop. It keeps well in an airtight box but that doesn't happen in this house, it is usually eaten right away. Serve Yorkshire Parkin as a cake, it is great in a lunch box, and my husband likes it as a pudding with custard.
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