A Gorgeous Yorkshire Parkin

Gooey. Moist. DELICIOUS AND FIRM FAVOURITE

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For most people in Britain – 5th November, Guy Fawkes Night (aka Bonfire night), is simply a Great British custom where everyone huddles round a big bonfire, set off fireworks – and most important of all – eat some food!!

And if you are a Northerner, food is incomplete if you did not eat the traditional Parkin. Ok, Northerners and Parkin lovers!

Parkin cakes are lovely.

If you are not familiar with it, it’s a strongly-spiced sticky gingerbread / cake flavoured with treacle and dark brown sugar.

You have to eat this cake to believe it. This cake has the power to instantly cheer you up and make you feel infinitely better. Sit in front of a roaring bonfire with a piping hot cup of tea in one hand and a rich Parkin in the other!

For those less fortunate and can’t have a bonfire, get a roaring fire inside with your dog.

If you simply live outside Parkin’s sphere of influence and would like to know what all this fuss is about, here are two options for you.

Option 1#

For those who love baking, BAKO, collaborators of Bakers Market, have produced a film to inspire you and have shared a fantastic recipe for a Rich Iced Lemon Parkin. Read on and make them at home.

RICH ICED LEMON PARKIN (Makes 9 x 15” sheet)

INGREDIENTS:

Shortcrust Pastry

225g   BAKO Plain Flour (94066)

112g    BAKO Cake Margarine (94068)

50g    BAKO Granulated Sugar (35613)

30ml Water

Lemon Filling

BAKO Lemon Curd (94156)

Parkin

330g BAKO Cake Margarine (94068)

165g   BAKO Soft Brown Sugar (35813)

83g     BAKO Black Treacle (35298)

300g BAKO Golden Syrup (35300)

165g   Rolled Oats (33267)

300g BAKO Self Raising Flour (94067)

10g     BAKO Baking Powder (10020)

30g    BAKO Ground Ginger (94107)

15g      BAKO Nutmeg (94128)

8g       BAKO Mixed Spice (94106)

180g   BAKO Whole Liquid Egg (94045)

BAKO Fondant (35147) Ginger Crush (91042)

 

METHOD:

1. To make the shortcrust pastry, weigh out the flour, margarine, water and sugar and mix to form a dough.

2. Turn the dough onto a floured table and roll to the size required to line your tray.

3. Spread the pastry lined tray with the lemon curd and then set aside.

4. For the parkin, start by melting the margarine, sugar, treacle and golden syrup together.

5. Mix all of the dry ingredients together in a bowl and gradually pour over the melted mixture.

6. Once the mixture is entirely combined, add in the eggs and beat.

7. Place the mixture on top of the pastry and lemon curd and bake for around 1 hour at 170-degree Celsius.

8. Once baked, leave the cake to cool and then cut. Decorate the parkin using BAKO select ready use fondant with added lemon juice.

9. Finally, decorate with ginger crush.

Order all the ingredients you need from BAKO. Contact your BAKO representative or call on 0808 196 2344. Watch the video here:

Almost as important as the ingredients, is the aging of the Parkin. Resist temptation. Do not eat the Parkin on the day you made it. Store it in an airtight tin or box for at least 3 days for the flavours and stickiness to develop. If you can actually teach your brain to say “NO” for a week, Parkin becomes even more delicious!!

Option 2#

For those who just love to enjoy them and leave the making to the professionals, Yorkshire Baking Company on Bakers Market makes a lovely Parkin Loaf Cake. You can also buy a dozen cakes together, save and have enough for everybody.

You can see all of Yorkshire Baking Company’s lovely loaf cakes together and decide which ones to go for.

There is more. Order for over £15.00 and get them delivered to your door for free within 3 working days.

Get them now and have plenty of time to spare before Bonfire night. And do not forget the traditional rhyme:

Remember, remember, the 5th of November

The Gunpowder Treason and Plot;

I know of no reason why the Gunpowder Treason

Should ever be forgot

Alice Liddell

Editorial Team

Data Source for Recipe and Video – Claire’s BAKOvers produced by BAKO.

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