Chris Brooks
10-29-2007, 09:34 AM
I bought a magazine this morning, called Tastes of Britain, & found this recipe which originates from the area where I was born. It is traditionally eaten at Halloween, & at bonfire & firework displays. I have never made this myself, but my mum used to, so I'm only an expert at eating it !:-
YORKSHIRE PARKIN
200g self-raising flour
200g oats
2tsp ground ginger
200g soft brown sugar
150g golden syrup
50g black treacle
100g butter or lard
zest of 1 lemon
200ml milk
Pre-heat oven to 170C/340F/Gas mark 5 & line a 20cm square baking tin with baking paper, & set aside. In a large bowl, combine the flour, oats, ground ginger & a pinch of salt, & mix until evenly distributed.
Place the sugar, syrup & treacle & your choice of fat into a pan & place over a low heat. Stir & gently melt together into a smooth sticky liquid.
Pour the syrup mixture over the top of the dry ingrdeients & stir until the oats are coated & glossy & the flour absorbs the sweet liquor. Grate in the lemon zest, pour in the milk, & mix until the ingredients are thoroughly combined.
Pour into the lined baking tin & bake for 50 minutes until golden on top & springy to the touch. Allow to cool in the tin & the wrap tightly in foil or store in an airtight container. Parkin is best enjoyed after a few days "maturing", when the flavour & moist texture will be at their peak.
YORKSHIRE PARKIN
200g self-raising flour
200g oats
2tsp ground ginger
200g soft brown sugar
150g golden syrup
50g black treacle
100g butter or lard
zest of 1 lemon
200ml milk
Pre-heat oven to 170C/340F/Gas mark 5 & line a 20cm square baking tin with baking paper, & set aside. In a large bowl, combine the flour, oats, ground ginger & a pinch of salt, & mix until evenly distributed.
Place the sugar, syrup & treacle & your choice of fat into a pan & place over a low heat. Stir & gently melt together into a smooth sticky liquid.
Pour the syrup mixture over the top of the dry ingrdeients & stir until the oats are coated & glossy & the flour absorbs the sweet liquor. Grate in the lemon zest, pour in the milk, & mix until the ingredients are thoroughly combined.
Pour into the lined baking tin & bake for 50 minutes until golden on top & springy to the touch. Allow to cool in the tin & the wrap tightly in foil or store in an airtight container. Parkin is best enjoyed after a few days "maturing", when the flavour & moist texture will be at their peak.