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
OLD FASHIONED YORKSHIRE PARKIN
This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it's needed.
Provided by Lynn Hill
Categories Afternoon Tea
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 170c conv/150deg Fan Assisted. Grease and line an 8"/20cm square, loose bottomed cake tin with baking parchment.
- Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.
- Take off the heat and leave to one side to cool a little.
- Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder and Ginger, into a large heat proof bowl and gently mix together.
- Pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.
- Add the milk and give it all a good mix. Gradually add the eggs and mix until well combined. Remember that the mixture may still be a little hot. Take care as you don't want scrambled eggs.
- Pour the mixture into the prepared tin and bake in the oven for 35 - 45 mins or until cooked, testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool for around 15 mins before removing from the tin then leave to cool completely.
Nutrition Facts : Calories 217 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 100 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
STICKY GINGER SKILLET PARKIN
Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it's perfect with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
- Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.
Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
TASTY CHEWY GINGERBREAD BISCUITS
Simple recipe to make slightly chewy centred gingerbread biscuits.
Provided by dianasindy82
Time 20m
Yield Makes 15-20 (approx)
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
- Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
- add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
- Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
- Lay out the shapes on the baking trays allowing a little room for them to expand
- Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)
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STICKY GINGER PARKIN - SOMETHING SWEET SOMETHING SAVOURY
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- Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Grease and line and base and sides of a 20cm square cake tin.
- Sift the flour, ginger, nutmeg, bicarbonate of soda and salt into a large bowl. Stir in the oatmeal.
- Place the butter, sugar, golden syrup, treacle and milk in a saucepan. Heat gently until the mixture has melted and the sugar has dissolved. Take off the heat and allow to cool for 5 minutes or so before adding the egg.
- Make a well in the dry ingredients and pour in the treacly mixture, stirring lightly until the mixture is smooth. Stir in the chopped preserved ginger and the ginger syrup.
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