During the winter I'm always glad that there is a highlight every month to give us something to look forward to. And in November this is Bonfire Night. There are many food traditions associated with this bonfire and firework celebration on November 5th . Popular in Yorkshire and Lancashire is parkin – a deliciously moist and sticky ginger cake. Virtually unknown in Southern England, I guarantee that once you have made it, and tasted it, parkin will become a staple of your winter baking. Parkin is perfect for parky weather!
There has long been rivalry between Yorkshire (white rose) and Lancashire (red rose) stretching back to the Wars of the Roses in the 15th century where two branches of the royal family fought over control of the English throne. They were finally brought together by the marriage of Henry VII to Elizabeth of York. County cricket later took up this baton, the rivalry between these two sides is legendary. Cricket matches between the two counties are even called The Roses matches. And this rivalry continues with the fierce debate about whose parkin is best! Yorkshire parkin is made with black treacle and contains oatmeal, whereas Lancashire parkin is made with golden syrup and traditionally doesn’t contain oatmeal.
In this month’s recipe I have brought the two sides together by making parkin with half golden syrup and half black treacle and oatmeal which I think works well – maybe calling it Dorset parkin would be overstepping the mark. This bake will almost certainly sink a little in the middle as it cools – that’s fine and to be expected, so don’t worry.
I use a medium oatmeal* as it gives a crunchier texture – a fine oatmeal would work just as well but parkin will be less crunchy. If you have trouble finding medium oatmeal, try health food shops. You will need a deep square cake tin (25cms x 25cms) lined with baking parchment.
Ingredients
225 unsalted butter
120g golden syrup
100g black treacle
2 large eggs
125ml full fat milk
225g plain flour
5g bicarbonate of soda
10g ground ginger
225g dark brown sugar
225g medium oatmeal*
Method
Preheat the oven: 160°C fan, 180°C, gas mark 4. In a medium saucepan, over a gentle heat, melt the butter with the treacle and golden syrup. Stir well to combine, then set aside.
In a separate mixing bowl, beat the eggs and milk together.
Put all the dry ingredients into a large bowl and mix together well, pour in the melted butter, treacle and syrup followed by the beaten eggs and milk, stir really well.
Leave the mixture for 10 minutes, then stir again to give the dry ingredients an opportunity to absorb the liquids. It is quite a sloppy batter.
Pour the batter into the prepared baking tin. Bake for 50 minutes. Remove from the oven, then allow to cool in the baking tin. It will sink a little in the middle, this is to be expected.
When it is fully cool, remove from the baking tin and store the parkin in a container in a cool place for at least a few days before eating, this allows it to develop flavour and stickiness. To serve cut into squares and eat as cake, or for a pudding drizzle with a little honey and serve with a dollop of cream. ENDS
pQ
'Rivalry continues with the fierce debate about whose parkin is best'
''Parkin will become a staple of your winter baking'
