Sunday, 29 November 2015

Yorkshire Parkin

Yorkshire Parkin on a Winter's night

A traditional hearty ginger sponge eaten in the winter months in Yorkshire. This recipe contains oats and flour but can be made entirely with oats for a denser texture. You can add rum or whisky to your recipe for a toasty flavour.

Yorkshire Parkin

400g Scottish oats
100g plain flour
¼ tsp salt
½ tsp baking soda
2 tsp ground ginger
2 tsp mixed spice
400g golden syrup
100g treacle
60g butter
2 eggs

1. Preheat the oven to 150C.
2. Mix oats, flour, salt and soda, ginger and mixed spice in a bowl.
3. Simmer the syrup, treacle, and butter in a bowl over boiling water. Allow the steam to melt the contents and stir to combine. Don’t allow the mixture to become too hot.
4. Combine the wet and dry ingredients.
5. Add the two beaten eggs and stir in.
6. Pour into a lined 25cm square or equivalent round baking tin. Bake for 1 ½ hours or until a skewer comes out clean.
7. Store overnight loosely covered for the traditional flavours and stickiness to develop.

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