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How to make a practically perfect parkin

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How to make a practically perfect parkin

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Ingredients

Adjust Servings:
170 g Butter
120 g Black treacle
80 g Golden syrup
200 g Wholemeal flour
200 g Rolled oats medium
3 tspn Ginger
1/2 tspn Nutmeg
1 1/2 tspn Bicarbonate of soda
1/4 tspn Salt
Cuisine:
    • 1 hour 45 minutes
    • Serves 16
    • Easy

    Ingredients

    Directions

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    How to make a practically perfect parkin

    Learn how to make a practically perfect parkin by following this recipe! Originally from Northern England, this recipe is traditionally  around Bonfire Night. The first mention of this was in 1728 when mentioned in the the court records. Anne Whittaker stood accused of stealing oats to make parkin. It is popular in both Yorkshire and Lancashire, with the latter only using golden syrup. If you live in the US, go to a British food shop and buying it there, rather than using corn syrup.  The same applies to Black Treacle, in a pinch you can use a light, unsulphured molasses – not bootstrap!

    Origins

    Parkin began life as something called ‘tharf cake’ – you can do a bit of reading about it on this page.  A vague mention of tharf cake appears in Piers Plowman (passage 6, line 282), in the late 14th Century. There appears to be two theories on the origins of this cake, one being named after the Norse god Thor. The second simply being another word for unleavened – this latter option seems more likely.

    I wanted to make this to appear in this post, yet time turned out to be an issue that week! So here it is, finally!

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    Steps

    1
    Done

    Into a saucepan, add the butter, treacle and syrup.
    Heat until the butter melts and everything combines.

    2
    Done

    Add the oats into a bowl and sieve the flour into it.
    To the flour and oats, add the ginger, nutmeg, salt and bicarbonate of soda.

    3
    Done

    Add brown sugar and mix it all until is evenly dispersed.

    4
    Done

    Add the still warm syrup mixture to the dry ingredients and mix until homogenous.

    5
    Done

    Whisk the egg and milk together and then add to the mixture.
    Fold in until the mixture is just about pourable.

    6
    Done

    Grease and line a 22cm baking tray.
    Pour in the mixture and flatten with a spatula.
    Bake in the preheated oven for about 90 minutes, or until the edges come away and the centre springs back.

    7
    Done

    Take out of the oven and leave to sit in the tray for 10 minutes and then turn out onto a cooling rack.

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