Parkin Archives - Hello! Hooray!

Yorkshire Day parkin

Clare Albans — Mon, 01 Aug 2016 10:30:06 +0000

1st August is Yorkshire Day, so we are celebrating by making some special Yorkshire Day parkin! It isn’t really called that, but Tom is taking a batch into work as it’s his first day back after taking shared parental leave (see my previous post for more on that). Going back to work is definitely a little bit easier if you have cake! Parkin is usually eaten in the autumn, but overtime I have it I think that I should make it more often. So it was nice to actually do that this year!

This recipe is originally from the BBC food website. It is part of a recipe for parkin with roast rhubarb, if that’s your thing!

Ingredients

170g/6oz self-raising flour

pinch salt

2 tbsp ground ginger

1 tsp freshly grated nutmeg

1 tsp ground mixed spice

120g/5oz oat flakes

250ml/8fl oz golden syrup

75ml/2fl oz black treacle

150g/6oz unsalted butter, plus extra for greasing

150g/6oz soft dark brown sugar

2 medium free-range eggs, beaten

25ml/1fl oz milk

Method

1. Preheat the oven to 140C/275F/Gas 1. Grease a 20 x 30cm/8 x 12in cake tin and line with greaseproof paper.

2. Sieve the flour, salt, ginger, nutmeg and mixed spice into a large bowl. Mix in the oats.

3. Place the golden syrup, treacle, butter and sugar into a small saucepan and heat gently until melted and well combined. Stir this mixture into the bowl with the dry ingredients.

4. Add the beaten egg and milk to the bowl and mix to make a soft, almost pouring, consistency. Pour the mixture into the cake tin.

5. Transfer to the oven and bake for 1-1¼ hours, or until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out. Enjoy with a cuppa

I bought this beautiful Yorkshire Rose pennant from Amy Panda – it’s such a lovely thing! Do visit her lovely Etsy shop and support UK handmade. Happy Yorkshire Day!

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Guinness Parkin

Clare Albans — Tue, 01 Oct 2013 20:30:28 +0000

Parkin is a real taste of Autumn, and I absolutely love it! Last year I made a traditional Yorkshire Parkin, but recently I spotted a less traditional recipe in Edd Kimber’s ‘The Boy Who Bakes‘ and just had to give it a go! I made two (one for a friend, who bought the Guinness – thanks Paula!) and the first was a disaster to look at because I put a little too much mixture in the loaf tin…oops! But the second one turned out lovely, and that’s the one I gave away! I remembered that I’d got some leftover frosting in the freezer and decided to use it to cover up the explosion – it tastes so good, and the white frosting and the dark Parkin makes it look just like a pint of Guinness! Parkin isn’t traditionally iced in any way, but for this non-traditional recipe it’s worth making an exception.

Ingredients

For the Parkin
110g butter, melted and cooled
250g plain flour
2 teaspoons baking powder
3 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
225g black treacle
125ml Guinness
1/4 teaspoon bicarbonate of soda
2 eggs, lightly beaten
200g caster sugar

For the frosting (optional)
100g white chocolate (the Green and Black’s white chocolate works really well!)
75ml double cream
60g whole fat cream cheese

Method

1. Preheat the oven to 180C (160C for a fan oven) gas mark 4. Grease a 23 x 10cm loaf tin and line with baking parchment, leaving roughly a 5cm overhang so that you can remove the cake more easily later.

2. Sift the flour, baking powder, ginger, cinnamon and cloves together in a medium bowl and set aside.

3. Put the treacle and Guinness into a medium pan and bring to the boil. Turn off the heat and add the bicarbonate of soda. The mixture will bubble and foam; set aside until it settles down.

4. In a medium bowl, whisk the eggs and sugar together until thickened and pale. Drizzle in the butter and whisk to combine. Then whisk the Guinness mixture into the eggs.

5. Sift the flour mixture over the liquid ingredients and gently fold together until combined. Pour into the prepared tin (leave about 1.5cm at the top for the Parkin to rise!) and bake for 1 hour or until a cocktail stick inserted into the centre comes out clean.

6. Remove from the oven and allow to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely.

7. For the frosting, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool for a few minutes.

8. Then, spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. When ready, spread the icing over the top of the cake – you could add some sprinkles too if you like.

Enjoy!

I originally used this frosting in a recipe for rich chocolate almond cake, which you may also enjoy!

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Yorkshire Parkin

Clare Albans — Thu, 01 Nov 2012 20:28:31 +0000

For me, Yorkshire parkin is the true taste of Autumn. I’m a proud Yorkshire lass and there is nothing better on a chilly evening than drinking a cup of tea and munching on a slab of this wonderful treat. This is a really great recipe that was published in the Waitrose Weekend magazine on 13th September 2012. Make sure that you don’t over-bake it as it does dry out rather quickly.

Ingredients

125g slightly salted butter, plus extra for greasing

150g porridge oats

125g plain flour

100g plain wholemeal flour

1 tsp bicarbonate of soda

2 tsp ground ginger

2 tsp ground mixed spice

175g black treacle

175g golden syrup

150ml milk

1 medium egg, beaten

Method

1. Preheat the oven to 160°c/gas mark 3. Grease and line the base and long sides of a 25 x 11cm loaf tin, or one with a capacity of 1.5 litres.

2. Place the oats in a food processor and lightly blend to form a coarse oatmeal texture. Tip into a large mixing bowl and add the flours, bicarbonate of soda and spices then mix together.

3. Cut the butter into pieces and heat gently in a saucepan with the treacle and syrup until the butter has melted (but not boiled). Remove from the heat and stir in the milk and then the egg.

4.Add to the dry ingredients in the bowl and stir until well mixed. Pour into the tin and spread into the corners.

5. Bake for 35-40 minutes (it did take about 45-50 in my old oven!) until well-risen and just firm to the touch. A skewer inserted into the centre should come out just about clean. Leave to cool in the tin.

6. Enjoy! Store in an airtight container. Parkin tastes just as good (if not better) even after a week or so, so you can always make it in advance.

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