YORKSHIRE PARKIN
If you're a fan of gingerbread and are looking for something uniquely different - this is it! From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!
Provided by Kimberly Killebrew
Categories Dessert
Time 1h25m
Number Of Ingredients 18
Steps:
- Generously grease an 8x8 inch baking pan and line the bottom with parchment paper. Preheat the oven to 300 degrees F.
- Place the medium oatmeal in a large bowl along with the flour, spices, salt and baking powder.
- In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.
- Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
- Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.Place the squares into an airtight container and let it sit for at least 3 days before eating. This is critical (see blog post).
Nutrition Facts : Calories 213 kcal, Carbohydrate 38 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 28 g, ServingSize 1 serving
PARKIN (TRADITIONAL NORTH OF ENGLAND CAKE)
I haven't made this yet, but it sounds like a dense oatmeal cake but I could be wrong. From a UK website posted for the Zaar World Tour 2005.
Provided by LAURIE
Categories Breads
Time 1h30m
Yield 1 9x11 pan
Number Of Ingredients 9
Steps:
- Mix together the flour, baking powder and ginger as well as sugar if desired.
- Soak oats in milk for 1/2 hour.
- Melt margarine and add molasses and honey. Combine wet ingredients and add to dry. Pour into a 9" x 11" pan.
- Bake at 325°F for 45 minutes or until it starts to come away from the sides of the pan.
Nutrition Facts : Calories 3234.3, Fat 83, SaturatedFat 18.5, Cholesterol 34.2, Sodium 1632.5, Carbohydrate 576.5, Fiber 24.1, Sugar 233.5, Protein 61.7
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
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PARKIN - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 16Category Cakes
- Place the butter in a large pan with the molasses or treacle, golden syrup and sugar. Melt everything together over a low heat, stirring occasionally.
- Remove the pan from the heat and stir in the oatmeal, flour, ginger and mixed spice. Add the egg and milk mixture and stir until well combined.
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