Tuesday, 4 November 2014

Yorkshire parkin

It's Autumn, the leaves are falling, the smell of burning wood is in the air and you need some warming tlc. As a Yorkshirewoman this next recipe is very close to my heart. I remember eating it on a cold damp Bonfire Night. Tucking into it with a cup of tea at my Grandma's house, as a school dessert with custard and just as a general treat. But almost exclusively in November.

There are many different recipes around for this traditional cake. Some contain oats, some contain treacle. There's another recipe on this very blog for a parkin biscuit that is traditional in Yorkshire, but in other parts of the country might be referred to as ginger bread or ginger biscuit.

This is my Grandma's recipe that I've tweaked here and there over the years (sorry Grandma). I like to make this in a loaf and then use it as a treat after long runs through the hills. The fabulous thing about it is that it matures with age so you don't have to worry about eating it all within 2 days. Perfect if there isn't a huge family waiting to swarm over it the minute it is out of the oven. Just wrap it in greaseproof paper once it's cold and you'll find that after 3-4 days you have a lovely sticky ginger cake that acts as the perfect accompaniment to a cup of tea.
  • 220g/8oz self raising flour
  • 220g/8oz pale muscovado sugar
  • 85g/3oz unsalted butter
  • 1 pinch of salt
  • 1 tsp ground ginger
  • 1 tsp bicarb of soda
  • 1 egg
  • 200ml/7fl oz milk
  • 60g/2oz golden syrup
  • 60g/2oz black treacle
  1. Preheat the oven to 150C/300F/Gas 2. Line a 2lb loaf tin
  2. Sift the flour, ginger, salt and bicarb into a large bowl
  3. Melt the butter, sugar, syrup and treacle in a small pan
  4. Beat the egg and milk together
  5. Pour the melted butter and syrup into the dry ingredients and slowly combine until smooth and thick
  6. Gently stir in the milk and egg mixture and pour the fully combined batter into the lined tin
  7. Bake for 1 hour or until the cake skewer is clean

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