Scott’s Yorkshire Parkin

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 19^th century the 5^th of November was also know as parkin day and parkin itself dates back to the 17^th 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

90g butter

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

130ml milk

For the toffee ginger sauce

100g butter

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