Parkin is essentially the Northern English form of gingerbread. Different parkins are characterized by where they are made and Yorkshire Parkin, one the most famous, is made using oats. Yorkshire Parkin is eaten on Bonfire Night, November 5th, celebrating the famous failure of Guy Fawkes to blowup the Houses on Parliament in 1605. Guy Fawkes was a Yorkshireman.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2¼sticks/ 225g butter
- 6 oz/175g soft dark brown sugar
- 4oz / 115g black treacle/molasses
- 4oz / 115g golden syrup/ corn syrup
- 1lb/ 450g plain/all purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 12oz / 350g fine or pinhead oatmeal
- 3 large eggs, beaten
Preparation:
Heat the oven to 350°/180°C/gas 4
Based on a recipe from Carol Wilson in her book Porters Seasonal Cookbook.
- Grease a 12" x 9"/ 30cm x 23cm roasting tin.
- In a large heavy-based saucepan over a gentle heat melt together the butter, sugar, treacle, golden syrup. Do not allow the mixture to get hot.
- 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.
- Add the beaten eggs and mix thoroughly.
- Pour the mixture into the prepared tin and cook for 45 mins until firm and set.
- Remove 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 up to a week before eating; this allows the flavors to develop and the mixture to soften and become moist and sticky. The Parkin will keep up to two weeks in an airtight container.
Based on a recipe from Carol Wilson in her book Porters Seasonal Cookbook.
