Yorkshire Parkin

Yes I may have missed bonfire night with this recipe but I think it makes a perfect wintry treat because of the fiery ginger and sticky nature of it. The only issue is that it really does need to sit and mature for a few days for it to be at it’s best! This can be very difficult as I would happily eat it straight away! It has been a life saver though for the first two weeks of learning how to be a mum to Rowan. Having something sweet to hand to increase my calorie intake for breastfeeding has been great, plus at the moment I am loving sweet things!!

This is my first post since becoming a mum, posts may be quite sporadic for a while as we settle into family life. We have absolutely no routine at the moment (I doubt that will change anytime soon,). We are just enjoying getting to know our new roles as parents and Rowan is getting used to being in the outside.

Just before Rowan was born our new farmhouse table and bench arrived (my waters had broken!). We now have our beautiful dining room all ready for Christmas and new year. It is my new favourite room in our house. My nephew thinks it is a magical space, I would have to agree with him!

I love this as it reminds me of my grandma, she used to make this quite often but she can’t get hold of medium oatmeal very easily so it seems to have disappeared from her usual range of baking. All of my family are from Yorkshire, as is my husband so it is very special to me.

Yorkshire Parkin

Ingredients

  • 200g butter
  • 1 large egg
  • 4 tbsp milk
  • 200g golden syrup
  • 85g treacle
  • 85g soft light muscavado sugar
  • 100g oats (coarsely blitzed)
  • 250g self raising flour
  • 1 tbsp ground ginger

Method

  1. Pre-heat your oven to 160C/140C fan/gas 3. Grease and line a 22cm square tin (or similar).
  2. Mix the milk and egg together.
  3. Melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved then remove from the heat. Mix together the oats, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
  4. Pour the mixture into the tin and bake for 50 mins to 1 hour, until the cake feels firm. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating (if you can!– it’ll become softer and stickier the longer you leave it, up to 2 weeks).

Enjoy! Hxx

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