Freezable Yorkshire Parkin
"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!"
Serves9 people
Preparation Time20 min
Cooking Time1 hr
Cooking MethodOven
Ingredients
- 100 gram plain flour
- 1 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon nutmeg
- 80 gram oatmeal
- 175 gram golden syrup
- 50 gram molasses
- 100 gram unsalted butter
- 100 gram demerara sugar
- 1 egg
- 2 teaspoon milk
Instructions
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Preheat the oven to 160C / 320F
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Sieve the flour into a bowl and add in the baking powder, ginger, nutmeg and oatmeal. Mix together well.
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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!
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Add the syrup mixture to the flour bowl and combine well. Then add the beaten egg and milk until you have a pourable consistency.
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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.
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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.
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Serve with a strong cup of ‘builders tea’ and a scoop of ice cream if you like!