Best 3 Traditional Parkin Recipes
Parkin is a traditional British sticky gingerbread cake, associated particularly with the North of England. It is especially popular on Bonfire Night, also known as Guy Fawkes Night, celebrated on 5th November each year. The cake is made with oatmeal, black treacle (molasses), golden syrup, butter, flour, and spices. It is often served with cheese, such as Wensleydale or Lancashire.
This article provides two recipes for Parkin: a traditional version and a gluten-free version. The traditional version uses self-raising flour, while the gluten-free version uses a blend of almond flour, oat flour, and tapioca flour. Both recipes are easy to follow and result in a delicious, moist, and sticky cake that is perfect for Bonfire Night or any other occasion.
PARKIN
Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.
Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
TRADITIONAL PARKIN
My mum always makes this around my birthday (5th Nov). This is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container. Double the batch and make 2 cakes. Eat 1 and freeze the other for later - simply remove from the tin and wrap well in foil. Will freeze for up to 3 months.
Provided by English_Rose
Categories Dessert
Time 1h10m
Yield 16 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted.
- Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
- Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
- Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools.
- Remove from the tin and place in an airtight container or wrap in foil or clingfilm.
- Store in a cool, dry place. To serve, cut into 16 squares.
Nutrition Facts : Calories 171.3, Fat 6.2, SaturatedFat 3.5, Cholesterol 13.8, Sodium 146.4, Carbohydrate 31.6, Fiber 2.4, Sugar 11.4, Protein 3.4
THE PERFECT TRADITIONAL YORKSHIRE PARKIN
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Steps:
- Gather the ingredients.
- Preheat the oven to 275 F / 140 C / Gas Mark 1. Grease an 8 x 8-inch square cake tin.
- In a large, heavy-based saucepan, melt together the butter, golden syrup, brown sugar, and treacle over a gentle heat. Do not allow the mixture to boil; you simply need to melt them together.
- In a large, spacious baking bowl, stir together the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder.
- Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly.
- Gradually beat in the eggs a few tablespoons at a time.
- Add a tablespoon of milk at a time if the mixture feels dry. You are looking for a soft cake batter. Stir well.
- Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown.
- Remove the parkin from the oven and leave to cool in the tin.
- Once cool, slice and store the parkin in an airtight tin for a minimum of three days for the best flavor.
- Serve and enjoy.
Nutrition Facts : Calories 320 kcal, Carbohydrate 44 g, Cholesterol 56 mg, Fiber 1 g, Protein 2 g, SaturatedFat 10 g, Sodium 197 mg, Sugar 35 g, Fat 16 g, ServingSize 1 Yorkshire Parkin (6 Servings), UnsaturatedFat 0 g
Tips:
- Choose the right oats: Use medium or jumbo oats for this recipe, as they will hold their shape better during cooking.
- Don't overmix the batter: Overmixing the batter can make the parkin tough, so mix just until the ingredients are combined.
- Bake the parkin in a moderate oven: A moderate oven temperature (150°C or 300°F) will help the parkin to cook evenly without burning.
- Let the parkin cool completely before cutting: This will help to prevent the parkin from crumbling.
- Store the parkin in an airtight container: Parkin can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Parkin is a delicious and traditional British cake that is perfect for enjoying during the colder months. It is relatively easy to make, and the tips above will help you to create a perfect parkin every time. So why not give this classic recipe a try? You won't be disappointed.
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