When I was a wee lass I always loved Bonfire Night, although not so much for the fireworks it has to be said! Mainly it was because my Mum always did a big party and we got to eat pie and peas, jacket spuds, toffee apples and her infamous bonfire night cake that featured a guy made out of marzipan! However the one thing that always disappointed me was that I couldn't eat the parkin or treacle toffee as I don't like black treacle.
Apparently it is the use of oats and black treacle that distinguish Yorkshire Parkin from other ginger cake so, by sharing this recipe, it is highly likely that I am going to have my proud Yorkshire status ceremoniously ripped from me! Is it worth it - well you will have to try it and let me know!
You will need:
- 225g self-raising flour
- 115g sugar
- 2 teaspoons ground ginger
- 1 teaspoon bicarbonate of soda
- 55g butter
- 115g golden syrup
- 1 large egg
- 200ml milk
1. Preheat the oven to 150/300/Gas Mark 2
2. Sift your flour, ginger and bicarbonate of soda into a large mixing bowl.
3. Place your golden syrup, butter and sugar in a pan over a gentle heat until melted then pour into your dry mixture and beat well.
4. Whisk your egg and milk together in a jug, then slowly add to the mixture beating well.
5. Pour the mixture into an 8" greased tin (I used a springform round cake tin) and place in the oven for an hour.
6. Once cooked remove from the oven and leave to cool for about 30 minutes.
- Wondering how the bejiggery to weigh golden syrup? Place your empty pan on the scales and pour the golden syrup straight into it! A genius tip that I believe I picked up from the lovely Delia Smith
- If you can resist eating it, it is highly recommended to leave the parkin for a couple of days in an air tight container to develop its gingery stickiness!