Traditionally Yorkshire parkin is also made with lard instead of butter. Lard adds a layer of richness and also creates a moister cake. We’re using some of each to get the best of both worlds but you can use all butter if you prefer. 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. 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.

Or freeze for 2-3 months, well wrapped in food wrap, a layer of kitchen foil and perhaps also pop into a freezer bag. The Celtic festival of Samain, [c] the festival of the dead on 1 November, was celebrated with special cakes and bonfires. It was Christianised into All Hallows by the church in 837AD, and the culinary tradition continued. When Guy Fawkes in 1605 gave the English church a reason to celebrate with a bonfire, the tradition was adopted under the new name, just four days later on 5 November. [12] During the period of industrialisation many traditional holidays were discontinued but Guy Fawkes Night continued to be celebrated. In the nineteenth century (1862), parkin and treacle toffee with potatoes baked in the fire had become the traditional foods of Guy Fawkes Night, and in Leeds, 5 November became known as Parkin Night. [12] Ingredients [ edit ] Traditionally parkin is associated with the month of November with the first Sunday of the month known as “Parkin Sunday.” Specifically it is a key element of Bonfire Night, or Guy Fawkes Night, where the cake is eaten as part of the festivities. However, parkin is also commonly eaten throughout the winter months.

Pour the batter into a greased and lined 23cm/9in square cake tin and spread it level. Bake for about 30 minutes until firm to the touch and a skewer inserted into the centre comes out clean. 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

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) Use a pestle and mortar (or a spice grinder) and grind up the oatmeal into smaller, finer pieces – you can soak this overnight in a little milk if you want softer biscuits. Then in a large mixing bowl sift in the plain flour and rub the softened butter into it until it becomes like fine breadcrumbs. Parkin biscuits originate from the classic British parkin cake which evolved from the old Thor or Tharf un-leavened biscuit-like cakes. Parkin is also a type of gingerbread cake, but with one major difference - parkin also contains oatmeal or rolled oats.Parkin cake is traditionally baked for the Halloween festivities, as well as Bonfire Night or Guy Fawkes Night on the 5th November, where it is traditional to eat a slice of Parkin along with a mug of milk in front of the bonfire. Although parkin is tasty at any time during the autumn and winter months, and if your a parkin fan then you can enjoy parkin at any time of the year! 📜 Origin of parkin Alternatively, add the steel-cut oatmeal to a blender or grinder and pulse a few times to get a finer texture. Its important to know that although medium oatmeal may be ground, it is not the same as oat flour as the texture is still little bits of oatmeal.

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. Its best to use an oatmeal that is intended for baking, and this is sometimes called 'medium oatmeal' or 'Scottish oatmeal' which is ground to a finer consistency compared to steel-cut oatmeal. Although the medium oatmeal is ground it is not exactly flour-like in texture, it is just smaller and finer compared to steel-cut oatmeal. Preheat the oven to 350°F. Using a pastry brush, coat a large baking sheet with the tablespoon of softened butter. Set aside. Yes. Once the parkin is cooled it can be wrapped and frozen; either whole or in individual slices. More Vegan Ginger Recipes: 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.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. For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. There are various different recipes for parkin, it is difficult to say which is the most traditional and people have very strong opinions about how it should be made! You can skew the balance more towards either one of them if you prefer, as long as the total amount that you use remains the same (280g total syrup).