Steve is going back to his roots with this Yorkshire Parkin Recipe, which was a viewer request from George Crossly.
This recipe was taken from a great old reference book called ‘Food in England’ By Dorothy Hartley.
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How to make Yorkshire Parkin
Prep Time: 10 minutes
Cook Time: 1 Hour
Oven Temperature: 160’C / 320’F
Ingredients
- 250g / 1/2lb of Medium Oatmeal
- 250g / 1/2lb of All Purpose Flour
- 4 Teaspoons of Ground Ginger
- 1/2 a teaspoon of Allspice
- A handful of Almonds
- A handful of Candied Peel
- 175g / 6oz of Golden Syrup
- 175g / 6oz of Dark Treacle
- 125g / 4.5 oz of Soft Brown Sugar
- 100g / 4oz of Lard
- 1/2 a teaspoon of Baking Soda
- 2 tablespoons of Milk
Watch the full Video Tutorial
Instructions
- In a large bowl add the oatmeal, flour, ginger, allspice, almonds and candied peel and give them all a good stir through.
Set the bowl aside and in a large saucepan pour in the treacle, golden syrup, brown sugar and lard.
Place the pan on the stove and heat until the sugars dissolve and the fat melts. Turn off the heat and add in the baking soda. Stir as the mixture froths and becomes creamy. - Next pour the creamy sugars over the dry ingredients and mix together to form a lovely batter. Add the milk and stir through until the mixture ‘runs off the spoon’.
- Line an 8inch / 20cm square baking pan with baking paper and pour the lovely batter into the pan. Use the back of a spoon to level the batter in the pan and then pop into a preheated oven (160C /320F) on a low shelf for about an hour.
You can test if the Parkin is cooked with a wooden skewer, it should come out nice and clean. Leave in the pan to cool down. - Once cool turn out onto a cooling rack and cut into squares ready to serve. Store in an airtight tin and it should keep well for at least a week.
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