Lottie Shaws - Yorkshire Parkin Ginger Biscuit Box 275g, 10 Seriously Good Biscuits in 100% Recyclable Box, Great Treat for Dunking in Tea and for Sharing, Authentically Yorkshire,Award Winning Taste

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Or freeze for 2-3 months, well wrapped in food wrap, a layer of kitchen foil and perhaps also pop into a freezer bag. Making a Parkin cake, couldn't be easier. Once you've switched on the oven, weighed out all the ingredients, greased and lined your baking tin, you are ready to start baking. Heat the oven to 140C. Weigh the treacle, syrup and butter in a medium pan and place over a medium heat until melted together, being careful not to let it boil. Take off the heat. Generously grease a 22cm square baking tin. Add the milk to the bowl then stir everything together until no dry lumps remain. The batter doesn't look very appetising but it will taste delicious once it is baked, trust me! Recipe Ingredients: 100g Oatmeal; 100g Flour; 1 1/2 tsp Bicarbonate of Soda; 75g sugar; 1/2 tsp Mixed Spice; 1 tsp Cinnamon; 1 tsp Ginger; Pinch salt; 50g Cooking Fat; 75g Syrup; 1/2 egg; Few Almonds.

I’m normally meticulous when baking as I bake cakes for friends and family, ‘ lot’ So I’m a little disappointed in myself given its the first time I’ve tried this. True story. And that was one of the first ever published references to Yorkshire parkin, the crime of theft, of culinary passion, all in the name of this centuries-old cake. Warm the syrup for a few minutes over low heat until it funs easily off a spoon. Cool slightly, then slowly stir in the beaten egg and pour over the flour mixture. Beat with a wooden spoon until a paste like dough is formed.

Perkins Recipe

If you’re not a fan of ginger or nutmeg, you can substitute them for other warm spices: cinnamon, allspice, ground cloves, cardamom or mixed spice will all be good here (add them to taste), as would grated citrus zest or chopped stem ginger. You could also fold chopped nuts, seeds or dried fruit into the mixture to make it more substantial. 8 To ice or not to ice

Sieve the flour, ginger and bicarbonate of soda into a large mixing bowl ensuring the ingredients are all well mixed in

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One of the key features of parkin is that it retains its texture well. It is baked to be hard, but after storing in a sealed tin or box for several days, it becomes soft again, the texture that is intended. Heat the mixture until the sugar is melted (don’t boil it) and remove from the heat. Let it cool for 5 minutes. A recipe for Old Fashioned Yorkshire Parkin should not be confused with a Ginger Cake or Ginger Bread recipe. It is often associated with Yorkshire and eaten around Halloween, Bonfire Night (Wiki), and guy fawkes. (Wiki) If you don't have baking powder but do have bicarb you can use 1 tsp bicarbonate of soda (baking soda) instead of the baking powder but be aware that the parkin is very likely to sink in the middle. It will still be delicious however!