Freezable Yorkshire Parkin

By: Caroline Feed Your Sole from feed-your-sole.com

By: Caroline Feed Your Sole from feed-your-sole.com

"Freezable Yorkshire Parkin – sticky, gingery, gooey and indulgent. This traditional British cake is easy to make and perfect for freezing. Parkin is a fantastic British cake hailing from Yorkshire, and is traditional and particularly popular across the north of England. I’m a little late with making this as it’s most commonly eaten around Bonfire night (5th November) Parkin is essentially a gingerbread cake. It’s a fairly ‘heavy’ cake, as cakes go. Full of sticky gingery yumminess. It’s great for cold winter weather when you need a bit of sustenance. If you’ve never had it then you should definitely give it a go!"

Click here for the recipe

Serves9 people

Preparation Time20 min

Cooking Time1 hr

Cooking MethodOven

Ingredients

100 grams plain flour
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon nutmeg
80 grams oatmeal
175 grams golden syrup
50 grams molasses
100 grams unsalted butter
100 grams demerara sugar
1 egg
2 teaspoons milk

Instructions

Preheat the oven to 160C / 320F
Sieve the flour into a bowl and add in the baking powder, ginger, nutmeg and oatmeal. Mix together well.
Add the syrup, molasses, butter and brown sugar into a small saucepan. See note 1. Place over a medium low heat until everything has melted together. Do not let it boil!
Add the syrup mixture to the flour bowl and combine well. Then add the beaten egg and milk until you have a pourable consistency.
Grease your baking tray with butter and line with baking paper. Pour the mixture in and place in the middle of the oven. Bake for 1 hour – it should feel firm but springy to the touch.
Remove from the oven and cool. If if you can, wait 3 days before eating to allow for the flavours to develop. Store in an airtight container for up to two weeks or portion and freeze wrapped in clingfilm and then foil.
Serve with a strong cup of ‘builders tea’ and a scoop of ice cream if you like!