If you're a fan of gingerbread and are looking for something uniquely different - this is it! From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!
Collecting firewood, scavenging for clothes to dress a guy, the lighting of sparklers, the smell of popped fireworks in the air, sizzling hot sausages in bread buns smothered in ketchup, sticky tof…
Parkin is a traditional bake, popular in the North of England. A deliciously moist and spicy ginger cake made with black treacle and oatmeal. A perfect sweet accompaniment to your Bonfire Night Celebrations.
Parkin?? Until today, I had only vaguely heard of it and didn’t really know what it was or it’s origins. According to Mary Berry’s Baking Bible, it is ” a favourite from the…
Egy kedves yorkshire-i barátom mesélt erről az elképesztően finom fűszeres sütiről, amit állítól...
Parkin is a classic Yorkshire cake filled with gorgeous ginger spices. The best way to describe it is a mix between a gingerbread cake and a flapjack.
Old fashioned Yorkshire parkin is a sticky, glorious cake full of ginger and spice, treacle and golden syrup, thoroughly traditional for the Bonfire Night.
Parkin?? Until today, I had only vaguely heard of it and didn’t really know what it was or it’s origins. According to Mary Berry’s Baking Bible, it is ” a favourite from the…
A deliciously sticky and dense spiced cake, parkin is traditionally eaten in the UK between Halloween and Bonfire Night (5th November).
These crunchy Parkin biscuits or cookies have all the tasty flavours of traditional English parkin cake. Each cookie is packed with the festive flavours of rich ginger, cinnamon, oatmeal, and treacly syrup flavours, and topped with a nutty almond.If you love British oaty hobnob biscuits you'll love these wee biscuits which go wonderfully with a nice cup of tea.
Blog Discover how to make your own Lancashire Parkin with this easy to follow traditional recipe perfect for bonfire night.
Parkin, a British treat made of oats and molasses, matures for several days for a delicious, gooey texture.
Rich with treacle, golden syrup and lots of ginger and a perfect texture from the oatmeal. This parkin improves over time – so make a couple of days ahead.
This is a great recipe if you haven't got time to make Ginger Parkin as you really need to make it a week before you want to eat it. These biscuits are a nice quick bake but still taste amazing.They are made with oatmeal as Parkin is and are a quick and easy bake in one bowl! They are crispy on the outside and soft in the middle. They would be great for Bonfire night but also perfect any time of the year with a cuppa. They really are very tasty and so easy to make. Jump to recipe Start by lining
This chocolate-y twist on the iconic Yorkshire cake is a game-changer. More at redonline.co.uk
Make it three or four days beforehand because the longer you keep it, the better it gets!
Freezable Yorkshire Parkin - sticky, gingery, gooey and indulgent. This traditional British cake is easy to make and perfect for freezing.
Hierdie tamatiekonfyt is heerlik op burgers en enige broodjie met vleis. Dit kan warm of koud bedien word. Indien jy ’n loperiger tekstuur verkies, kan jy dit versap.
Delicious served just warm as a pudding with cream, or at room temperature with a cup of tea. You can swap the flour for a gluten-free alternative, if needed.
Traditionally enjoyed in Yorkshire on Bonfire Night, parkin is a seasonal treat, packed with black treacle and spiced with ginger. It's the oatmeal in the recipe that gives it a unique, not quite ginger cake, texture. Bettys have been making it in Harrogate for 30 years, so they sh
Parkin is a classic Yorkshire cake filled with gorgeous ginger spices. The best way to describe it is a mix between a gingerbread cake and a flapjack.
Gluten-Free, Vegan Parkin is a delicious pudding. Rich, oaty and gingery. It's the perfect autumnal, stick-to-your-lungs dessert. Gluten-Free, Vegan Parkin is similar gingerbread but more substantial from the additiona of oats. If you like gingerbread you'll love parkin.
A quick and easy parkin cake recipe.
James Mackenzie shares his recipe for this classic Yorkshire ginger cake
This is our best traybake, as voted by you, from the magazine's 25-year history. Former food director Sarah Randell based this September 2007 bake on a recipe given to her by ‘a true Yorkshireman’, now her husband!
Oh my goodness this is a good one! For the past couple of years around this time I have been trying out some Parkin recipes and thus far have been heartily disappointed - the ones I made came out dry, overly chewy and not in the least bit sticky UNTIL....I discovered this recipe from the wonderful blog Lavender and Lovage which reminded me of all the wondrous Sticky Parkin I ate as a child in England every crisp and crackling Bonfire/Guy Fawkes Night - an evening full of sparklers, Roman Candles, Catherine Wheels, wood smoke, the pop of fireworks, the smell of Autumn in England, red toffee apples and....parkin!!! My sincere thanks to Karen the author of said blog for rememberance of things past - this time with parkin instead of madeleines!! And so to the recipe which is best made the day before at the very least but was even better after two days maturing! Preheat the oven to 150C/300F and grease an 8" square glass baking dish INGREDIENTS: 8oz/225g white flour (self raising in UK in the US add one teaspoon of baking soda) 2oz/55g/ medium oatmeal/pinhead oatmeal - I could only find regular oats so I swished them quickly in a coffee grinder to break them up a bit 4oz/110g brown sugar 2 tsps fresh ginger grated very fine - if you are as fond of a ginger spicy kick as me go to 4 teaspoons! 1 large egg 7fl oz/200ml whole milk 2oz/55g/ 1/2 stick salted butter 4oz/110g black treacle if you can get it or good quality unsulphured molasses 2oz/55g crystallised ginger cut into small pieces METHOD: 1. Soak the oatmeal in the milk for at least 15 minutes. 2. Meanwhile sieve the flour, sugar and bicarb/baking soda in a medium sized bowl and add the crystallized ginger after mixing. 3. In a small pan heat gently the butter, treacle/molasses and grated fresh ginger until melted - allow to cool. 4. Whisk the egg in a bowl and add the soaked oats in milk - stir until well mixed. 5. Add the egg mix to the melted molasses/treacle mix 6. Add the wet ingredients to the dry and mix well but gently until you have a batter that looks like this (and tastes divine!!), make sure to leave enough to make licking the bowl a good treat!!: 7. Pour the batter into the buttered dish and bake for about 1 hour until a toothpick comes out clean when pricked into the centre of the cake. 8. Allow the cake to cool then make the: STICKY GINGER TOPPING This stuff is SOOOOOOO good, I have to say I am not a big fan of treacle/molasses but this is quickly making me into a convert!!! 2oz/ 1/2 stick salted butter 2oz in weight treacle/molasses 1oz sugar - white or brown 2 or 4 teaspoons of freshly grated ginger nice pinch of sea salt!! Melt all the above in a small pan until bubbly and pour 'gingerly' ha ha over the cake thus, try to keep it on top of the cake and not pouring down the sides - as you can see it's pretty thick so that shouldn't pose a problem: You can see some little pixie has taken a couple of slices of the cake before the addition of the sticky ginger topping as she needed to check the worthiness of the parkin for the topping - they thank heavens were both wonderful - yea!!!! Now for the hard part - YOU HAVE TO WAIT AT LEAST A DAY FOR MORE WONDROUS STICKINESS TO DEVELOP, and if you can manage it 2 days - you'll thank me for the wait!! Keep it covered, at room temperature in the dish you baked it in!!! This is a great cake for a frosty or snowy winter day and it would be a nice addition to a Thanksgiving menu too. Great with a cup of tea!! I was lucky enough to find local Maine ginger which is so good - which has a very thin skin so no need to peel - available at the Belfast Food Co-op - if you're in town go and get some NOW:) Happy Bonfire Night if you're in Blighty - eat a toffee apple for me will you? Please enjoy this pic of the last of the maple leaves to still be 'hanging around' on a cold November blue sky day in Maine! If you're interested in the "Blue Rhapsody" napkins featured in this blogpost you can purchase them HERE at my CafePress online shop - thanks!!
A delightful treat from Northern England, parkin is a traditional sponge cake made with oatmeal, treacle, golden syrup and ginger. Easy to make, it's perfect to make a few days in advance, and pairs well with a cup of tea.
Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.
Parkin is a traditional bake, popular in the North of England. A deliciously moist and spicy ginger cake made with black treacle and oatmeal. A perfect sweet accompaniment to your Bonfire Night Celebrations.
Fizzy drink Supermalt not only gives an extra malty edge but those bubbles work magically to lighten the sponge as well. If you can't find Supermalt, use cola or ginger beer for the bubble effect
A classic Northern English treat is parkin: a rich dense gingerbread cake made with treacle and oats. It’s highly satisfying in all the right ways.
Including just so much stodge.
If you're a fan of gingerbread and are looking for something uniquely different - this is it! From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!
This squidgy cake, originally from northern England, is a warming treat for Bonfire Night or any time, with or without the spiced custard. Dense with oats and spiced with cinnamon and ginger, parkin gets stickier the longer you leave it – but how long can you wait…? Check out more Bonfire Night recipes.
These crunchy Parkin biscuits or cookies have all the tasty flavours of traditional English parkin cake. Each cookie is packed with the festive flavours of rich ginger, cinnamon, oatmeal, and treacly syrup flavours, and topped with a nutty almond.If you love British oaty hobnob biscuits you'll love these wee biscuits which go wonderfully with a nice cup of tea.
