Yorkshire Parkin

[cookie1]

DD tasted this at work the other day and said it was lovely. Does anyone have a recipe I could convert please? I have looked around and the recipes I find are all very different.

[judydawn]

You might have to wait until one of the UK girls comes on later this afternoon Cookie - one of them is bound to have a favourite recipe for it. Then of course there could be an English girl living in Australia who has it as well 

[cookie1]

Yes, I'm hoping.

[Cornish Cream]

Cookie this is from Mary Berry's Ultimate Cake Cookbook.I haven't tried it but looks good and could be easily converted.
Yorkshire Parkin
175g black treacle
150g margarine
100g dark muscovado sugar
175 g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
275g medium oatmeal
1 egg
150ml milk
1 tsp bi- carb
Preheat oven 180c.Lightly grease and line the base of a 18cm deep square cake tin.
Heat the treacle,margarine and sugar in a pan until melted.Allow to cool slightly.
Sifted the flour with spices and mix in the oatmeal.Mix the egg and milk together,then stir in the bi-carb.Mix the dry ingredients with the wet ingredients.Pour into the cake tin.Bake for about 1 hour until firm to the touch.Allow to cool in the tin for about 10 minutes then turn out and cool completely on a wire rack.
Wrap the cold Parkin in greaseproof paper and store in a cake tin for a week before eating Apparently it improves the cake.

[andiesenji]

I have a great recipe for sticky parkin that was given me years ago by a visitor from Yorkshire who stayed with me for a week (over here to judge a Basenji specialty show and an all-breed dog show).

This was before internet days so I got it via an Airmail letter - blue pen on blue paper (remember those?) and it took me a while to decipher it but it was well worth it.  I've tried other recipes but too often the result is dryer than I like.

This makes large batch and should probably be cut in half before trying to convert it to the TMX.

Bunty Bowers' Sticky Parkin

 Ingredients:
1 lb fine oatmeal
1 lb medium oatmeal
6 oz butter
6 oz lard
1 lb A-P  flour
2 1/2 lb treacle
3 teaspoons bicarb
2 eggs - large
1/2 oz ground ginger
Beer or ale - Bunty recommended Theakston's Old Peculiar - a Yorkshire product!

  Method:
Sift the flour and ginger into a basin, then mix in the oatmeal.
Rub in the butter and lard then stir in the warmed treacle.
Mix the bicarb in half a glass of beer - use a container that will allow for it foaming, then mix it into the other ingredients.
The dough should be fairly thick, like cookie dough - not cake batter. It should not run.
Turn into well buttered cake tins lined with greaseproof paper, but only fill them three-quarters full.

  Baking time:
About one and a half hours in a slow oven until firm.  (I interpreted this to mean 300° F. )

Cool in the tins for half an hour then turn out and cool completely on a wire rack.
Wrap in wax paper and foil and store in a cool place for a week before you cut into it.
Cut into smallish squares, it's more like candy than cake. 

Note by Andie - I use 4  8-inch square cake pans and have enough left over for a small (4-inch) tart tin.

[cookie1]

Thank you both so much. I'll let you know how it goes. I'll have to hide it so no one finds it for it to keep a week.

[CreamPuff63]

Thank you both so much. I'll let you know how it goes. I'll have to hide it so no one finds it for it to keep a week.

and we will await your conversion while you scoff away in secret 

[cookie1]

I have to hide it for a week.

[meganjane]

I found this recipe online and it does sound quite authentic.
Apparently, it must contain medium ground rolled oats to be the genuine article and it must sit for 3 days to soften slightly before eating.

[cookie1]

Thanks MJ. I've just taken it out of the oven and I think I should have ground up my oats a bit before  making it. I used molasses (so I could lick my fingers) and it smells lovely. Now to hide it.

[dede]

Wow this sound really interesting. Keep us posted on taste etc. And maybe a photo?

[cookie1]

Will do so dede. At the moment it is in the pantry hidden from friend and foe. DH tried to cut it last night but stopped when I yelled 'NO.' It certainly smells lovely. We may try it tomorrow or try and wait until Monday, then save the rest.