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Topic: Yorkshire Parkin? (Read 372 times)
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Bee
RootsChat Aristocrat
Posts: 2019
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In my copy of the Bero recipe book (just like my mum and granny had) there are 2 recipes for parkin, one contains oats and the other is sponge parkin and contains
1lb Bero SR flour, pinch salt, 2 tsp ground ginger, 8oz caster sugar, 2oz margarine, 8oz treacle and 1 egg beaten with 1/4 pint milk.
I might just be tempted to make some 
happy cooking
Bee
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Dinsdale, Ellis, Gee, Goldsmith,Green,Hawks,Holmes, Lacey, Longhorn, Pickersgill, Quantrill,Tuthill, Tuttle & Walker, in E & W Yorks, Lincs, Norfolk & Suffolk. Census information is Crown Copyright from www.nationalarchives.gov.uk |
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JillJ
RootsChat Aristocrat
Posts: 1597
Exhumation is my game
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Here you go Matty - straight from my cookery book!
Yorkshire Parkin
Traditionally, Yorkshire Parkin is eaten on Guy Fawkes' Night. The connection with the Gunpowder Plot conspirator is that he was a Yorkshire man - born in York in 1570. A dialect almanack published 300 years later recorded that: 'Th' children's all lukkin' forrad to th' plot an' parkin.'
This dark cake is sometimes eaten with a topping of stewed apple or accompanied by cheese. It is best kept in a box with a close-fitting lid. In Georgian times both parkin and gingerbread were stored in a special wooden container. Today, a tin will do.
Preparation Time: 20 minutes.
Cooking Time: About 1 hour
Preheat Oven to 170 c (325F) - Gas mark 3.
Ingredients:
4 oz (1009/125g) self-raising flour
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
4 oz (100/125 g) pinhead or fine oatmeal
1 oz (25 g) chopped mixed peel (optional)
4 oz (100/125 g) black treacle
2 oz (50 g) sugar, white or brown
2 oz (50g) butter or margarine
1 egg, beaten
About 2 tablespoons milk
Sift together in a bowl the flour, ginger, bicarbonate of soda and salt. Mix in the oatmeal and peel if used.
Melt the treacle, sugar and butter in a small saucepan over a low heat. Stir in the egg with a wooden spoon, and pour the mixture over the dry ingredients. Mix well and add enough milk to make a soft, pouring consistency. Pour into a well-greased shallow tin 6 in. (15 cm) square, and bake in the pre-heated oven for about 1 hour, until firm in the centre. When cool, cut into squares.
If you find black treacle is too strongly flavoured, replace half of it or all of it with golden syrup. The parkin will then be lighter in colour as well as in flavour.
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Enjoy!
Jill
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« Last Edit: Friday 08 April 05 09:59 UTC (UK) by JillJ »
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Jowett, Broadbent & Ellis in Leeds. Perry, Hartshorn/e & Wilkes in Birmingham & Dudley. Walker and Dabill in Sheffield & Notts. Farrar in Darlington. Kidd & Taylor in Hartlepool & Teesside Census information is crown copyright from www.nationalarchives.gov.uk |
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bakingVVV.jpg
