How to make Parkin (Dark Gingerbread)
Parkin is a dark ginger cake made in Yorkshire and traditionally eaten on bonfire night but makes a nice teatime or packed lunch treat at anytime.
It is made with Oatmeal which is/was a popular cereal crop in the colder and wetter Northern climate of the Dales.
Ideally, keep it for a while before eating, a few days even.
Parkin (Dark Gingerbread)
Course: DessertDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
1
hourCalories
157
kcalIngredients
4oz (110g) Self Raising Flour
1 tsp (5g) Bicarbonate of soda
1 tsp (5g) Ground Ginger
Pinch of salt
4oz (110g) Oatmeal
4oz (110g) Dark Treacle
2 oz (60g) Butter
2 oz (60g) Sugar
Egg
2 tbsp (40 ml) milk
Directions
- Mix together the flour, ginger, bicarb of soda and a pinch of salt.
- Stir in the oats
- Melt the treacle in a pan on a low heat together with the butter and sugar. Don’t boil.
- Pour the melted liquid into the dry ingredients and mix well together with the egg and milk to soften the mixture.
- Pour into a well greased 6 or 8in (15-20cm) tin or use parchment paper.
- Bake for about an hour at 170C (325F) Gas Mark 3 until firm in the centre.
Notes
- Check to see it is done by inserting a probe or knife into the centre to see if it comes out dry
- Cut into squares once it has cooled
- Can be eaten straight away but improves if left for a day or so to become a bit more ‘sticky’