Hi, its Scott here back with another festive recipe and this one means a lot to me it’s one of the recipes I have had published and it’s been a family favourite for as long as I can remember and its Yorkshire parkin.
It’s a very traditional thing to eat on bonfire night in Yorkshire so much so that in the 19th century the 5th of November was also know as parkin day and parkin itself dates back to the 17th century.
Lancashire also have their own version but its made without oats and in my very biased opinion its not as good!
One thing I love about food is that it can transport us back in time and helps us re-live our memories and this does that for me one bite and I’m a kid again back in Yorkshire filled with all that excitement for bonfire night.
Its great eaten cold form the cake tin or served warm with toffee sauce, rhubarb compote and ice-cream for a comforting dessert.
So, let head to the kitchen and see how it’s made
For the Parkin
80g golden syrup
80g black treacle
90g dark muscovado sugar
120g plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
120g porridge oats
30g stem ginger
2 teaspoon ground ginger
1 teaspoon mixed spice
¼ teaspoon ground mace
A pinch of salt
1 egg and 1 yolk
For the toffee ginger sauce
80g muscovado sugar
125ml double cream
20g stem ginger syrup
30g diced stem ginger
For the parkin
Grease a square baking tin with a little butter and line with grease proof and preheat oven at 175 c
Now place the, black treacle, golden syrup, sugar and butter into a pan and warm over a gentle heat, stirring until the butter is melted and all ingredients have combined together
place all the dry ingredients (flour, oats, ginger, bicarbonate soda, baking powder, salt, spices and stem ginger) together in a bowl and pour the wet mixture over.
wisk the egg, yolk and the milk together and add to the rest of the ingredients. Spoon into the prepared tin
cook at 175c for 30-35 minutes or until risen and firm and springy to the touch.
For the toffee and ginger sauce
slowly melt the butter, sugar and ginger syrup together. When the butter and sugar has melted whisk in the cream and stem ginger