My Yorkshire Parkin

 

Yorkshire Parkin (also known as Perkin) is a regional ginger cake of the north-east of England, traditionally served on the 5th November. It’s one of those lovely teatime treats that tastes even better a few days after baking to allow all the flavours to mellow, so wrap it up in greaseproof paper and leave it…if you can!

Magically ginger can be used in love spells and can add extra power to other rituals and spells; medicinally ginger is wonderful for hangovers, sickness and headaches. bb mandyxxx

 

Ingredients

 

500g plain flour

500g oatmeal

300g butter

250g natural soft brown sugar

175g black treacle (molasses)

175g golden syrup (corn syrup)

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground mixed spice

1 tsp sea salt

3 tsp ground ginger

3 large eggs (beaten)

250ml milk (slightly more if needed)

 

Method

 

Preheat your oven to 180’C

Grease a large flat roasting tray, or loaf tin or cake tin.

Beat the eggs together in a small bowl.

Melt together the butter, sugar, treacle and golden syrup in a large, heavy-based saucepan, over a gentle heat for a few minutes – do not allow this mixture to get too hot. When everything in the saucepan has melted and mixed together take off the heat and allow to cool slightly.

In a large mixing bowl stir together all the other dry ingredients and make a well in the centre.

Gradually add in the cooled, melted butter, sugar and treacle mixture into the well, stirring to coat all the dry ingredients and folding them in. Finally add in the beaten eggs, and then the milk and mix thoroughly. If the mixture is a little dry add in a little more milk to loosen it. It needs to be wet enough so that the oats do not soak up all of the moisture while baking.

Pour the mixture into the prepared tin and cook for 50 to 60 minutes until firm and set,

Remove the cake from the oven and leave to cool in the tin for 15 minutes. Transfer to a cooling rack to completely cool down. Store the Parkin wrapped in greaseproof paper in an airtight tin for a minimum of 1 day and up to a week before serving.

               Serve with a simple fruit compote of gooseberries, apples or blackberries or simply spread with a little butter….yum!