Yorkshire parkin recipe
Yorkshire Parkin recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This Yorkshire parkin recipe is a traditional English treat that is perfect for chilly autumn evenings. Made with a combination of oats, ginger, treacle, and golden syrup, this sticky and indulgent cake has a rich and comforting flavor. With its dense and moist texture, it pairs beautifully with a cup of tea or a dollop of whipped cream. Whether you're looking to satisfy your sweet tooth or impress guests with a taste of British cuisine, this recipe is sure to be a hit.
Keywords: Yorkshire parkin, recipe, traditional, English treat, autumn
Yorkshire parkin recipe details
Ingredients
| 225 g | unsalted butter |
| 175 g | dark brown sugar |
| 115 g | treacle |
| 115 g | golden syrup |
| 450 g | plain flour |
| 1 tsp | bicarbonate of soda |
| 1 tsp | ground ginger, add more if you wish |
| 350 g | pinhead oatmeal, porridge oats, or fine oatmeal |
| 3 large | eggs, beaten |
Instructions
Grease a 9×12 inch, 22x30cm roasting tin. Preheat the oven to Gas Mark 4, 180C, 350F.In a large heavy-based saucepan, gently heat the butter, sugar , treacle and syrup until they melt together. Do not allow to get hot. remove from heat
Stir all the dry ingredients together in a large bowl. Add the melted butter mixture and stir to coat the dry ingredients. Add the beaten eggs and mix thoroughly.
Pour into prepared tin and bake for 45 minutes until firm and set.
Remove from oven and allow to cool in tin. When cooled, cut into 3-inch, 7.5cm squares and store in an airtight tin for at least 3 days to develop flavour. Ideally leave for a week before eating. The Parkin will also become moist and sticky and is best eaten at that stage. Keeps for up to 2 weeks.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Yorkshire parkin recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 45 times, 1 visit(s) today
