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Recipe for family meals :

Parkin or Yorkshire Parkin

This 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. (Source Wikipedia)

Ingredients for Parkin

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 egg
1/4 cup warm milk

How to make Parkin

  • Sieve flour, baking powder and ground ginger.
  • Melt the syrup, sugar and lard together.
  • Add the syrup, sugar and lard mixture to the dry ingredient's together with the milk and the egg.
  • Beat thoroughly.
  • Pour into a well-greased tin and bake in moderate oven.

Note:

I 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.

 

 

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