Yorkshire parkin - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
For the parkin
- 180 g Butter (salted)
- 175 g Unrefined dark muscovado sugar
- 100 g Black treacle
- 200 ml Milk (whole)
- 1 tsp Vanilla extract
- 180 g Plain white flour
- 2 tsp Ginger (ground)
- ½ tsp Cinnamon
- ½ tsp Nutmeg freshly grated
- 1 tsp Bicarbonate of soda
- Salt
- 150 g Porridge oats
For the icing
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1
Preheat the oven to 150C (fan 130C, gas mark 2) and grease and base line a deep 20cm square cake tin.
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2
Place the butter, dark muscovado, treacle and milk in a pan and heat gently until the sugar has dissolved and the butter is melted, stirring occasionally. Remove from the heat and add the extract and put to one side to cool a little.
For this step you'll need:
- 180g Butter (salted)
- 175g Unrefined dark muscovado sugar
- 100g Black treacle
- 200ml Milk (whole)
- 1tsp Vanilla extract
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3
Sift the flour, ginger, cinnamon, nutmeg, bicarbonate of soda and salt into a large bowl, and stir in the oatmeal.
For this step you'll need:
- 180g Plain white flour
- 2tsp Ginger (ground)
- ½tsp Cinnamon
- ½tsp Nutmeg freshly grated
- 1tsp Bicarbonate of soda
- Salt
- 150g Porridge oats
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4
Pour the milk mixture into the dry ingredients, and stir well to combine.
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5
Pour into the lined tin and bake in the preheated oven for 40 – 45 minutes, or until firm when lightly pressed in the middle.
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6
Cool in the tin and ideally wrap in baking parchment paper and place in an airtight container for at least 3 days.
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7
When ready to serve, finish off by mixing the icing sugar with a tablespoon of water and pipe or drizzle over the cake and top with the ginger before cutting into 16 squares and eating. The parkin becomes more sticky and delicious the longer you leave it before serving it. Its delicious served warm with custard as a pudding too.
For this step you'll need:
- 30g Crystallised ginger