for family meals :
or Yorkshire Parkin
recipe for Parkin or Yorkshire Parkin comes from an
old Borwick's Cookery Book priced at one shilling which
tells you it is not a recent publication.
Parkin is a ginger cake, which originated in Northern
England. Often associated with Yorkshire, particularly
the Leeds area, its precise origins are unclear. It
is also made and enjoyed in other areas, such as Lancashire.
Parkin is generally moist and even sometimes sticky.
In Hull and East Yorkshire, it has a drier, more biscuit-like
texture than in other areas. Parkin is traditionally
eaten on Bonfire Night but is also enjoyed year-round.
1 lb golden syrup
4 ozs lard
4 ozs sugar
1 lb plain flour
2 tsps Borwick's baking Powder
2 tsps ground ginger
1/4 cup warm milk
to make Parkin
flour, baking powder and ground ginger.
the syrup, sugar and lard together.
the syrup, sugar and lard mixture to the dry ingredient's
together with the milk and the egg.
into a well-greased tin and bake in moderate oven.
would set a moderate oven at 180°C and bake for
about an hour before testing with a skewer and if
it comes out clean then the cake is done.