Yorkshire Parkin
Yorkshire Parkin has been around for many years. I have an old Book of Cooking dated 1863 and reference is made to Parkin and the tradition to bake this treat for Bonfire Night. Certainly when I was a child Parkin was a firm favourite and to eat it at its very best, ie gooey, moist and delicious then it needs to store in a tin for up to a week before being eaten.
This recipe will make 16 slices. My grandmother used to cut it into squares but I rather like finger shaped pieces.
Ingredients
You will need a 20cm square tin (not loose bottomed as the batter is quite thin) – lined with baking paper.
150g golden syrup
100g black treacle
120g butter
100g Dark brown soft sugar
1 lemon – zest and juice
220g Fine oatmeal, oat bran or blitz porridge oats to a very fine crumb
100g Self raising flour
1/2 tsp salt
1 tsp mixed spice
1.5 tsp ground ginger
½ tsp ground mace or 1 tsp ground nutmeg
2 eggs beaten together in a jug
3 tbsp brandy or 50ml milk
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Preparation
Preheat the oven to 130 degrees c fan assisted or 140 degrees conventional (284 Fahrenheit )
I start by blitzing the oatmeal in a food processor to make it as fine as possible. I could only source medium oatmeal so if you can buy fine oatmeal obviously skip this stage. If using porridge oats blitz to a fine crumb.
In a medium saucepan place the golden syrup, black treacle, lemon zest, butter and sugar. Heat gently until the butter and sugar dissolve but don’t allow the mixture to boil. Take off the heat and set aside.
In a large mixing bowl place the oatmeal then sift together the flour, salt and spices and mix with the oatmeal. Make a well in the centre and pour in the syrup mixture and mix well. Add the eggs, lemon juice and brandy (or milk). Give a really good stir then pour into the prepared tin.
Pop into the oven and bake for 60 to 70 minutes until the parkin is slightly risen and firm when touched in the centre.
Leave to cool in the tin then turn out.
TIP : Parkin will improve with keeping so once it has cooled, remove from the baking tin, cut into slices and transfer to a tin with a lid. I tend to wrap mine in the baking paper or a fresh piece of greaseproof paper. Keep in a cool place for three days. After this time the parkin will be matured, sticky and delicious and then can be enjoyed at its very best.
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