Parkin Cake


Parkin Cake

The traditional gingerbread sponge cake from Northern England eaten every Bonfire Night. It’s traditionally made with oats and black treacle. Yorkshire and Lancashire and the most well-known for it! Hull and East Yorkshire Parkin Cake has a drier and more like biscuit texture to it, where as the rest of Yorkshire and Lancashire has a more moist and sticky texture. They get this by leaving it for up to 2 weeks to mature! This recipe is quick and easy to do and can be enjoyed throughout the Winter months. The ginger in it gives your body that warm feeling when you bite into it! Depending how patient you are and how you want it to taste; you can eat it the Hull way – straight after it comes out of the oven, or eat it the Yorkshire and Lancashire way – leave it to mature for 2 weeks. The choice is yours! I feel both ways taste just as a good but since I’m from Hull I am slightly bias and our version wins! Plus I’m very impatient – the smell of it as it comes out of the oven makes it very hard to resist!!

Ingredients 

200g Butter

1 Large Egg

4 tbsp Milk

200g Golden Syrup

85g Treacle

85g Light Soft Brown Sugar

100g Oats

250g Self- raising Flour

1 tbsp Ground Ginger

Method

  1. Preheat the oven to 140 degrees and grease proof a square 9 inch tin.
  2. In a bowl, beat together the egg and milk with a folk until foamy. Put to the side.
  3. In a saucepan over a low heat; gently melt the golden syrup, treacle, sugar, and butter until dissolved. Remove from the heat.
  4. In a operate bowl; mix the oats, flour and ginger. Add the mixture from the saucepan mix together. Then add the milk and egg mixture and mix until well combined.
  5. Pour the mixture into the grease proof tin and bake int the oven for 50 minutes until the cake feels firm and a little crusty on the top. Test the centre is cooked all the way through with a metal skewer. It should come out of the cake clean.
  6. Leave it to cool for an hour then wrap it in grease proof paper, followed by a layer of foil. Place it somewhere dry and cool for 3 – 14 days before eating it. The longer you leave it the softer and stickier it will become!

Leave a comment

Your email address will not be published. Required fields are marked *