Bonfire Night Yorkshire Parkin in Leeds

Bonfire night is usually an explosive one in my family, we gather to celebrate Guy Fawkes’ night and enjoy a bang or two ourselves. When I was younger, it was an annual occasion with a fire in the back garden, spinning fireworks, jacket potatoes and toffee apples. Nowadays, it’s homemade Parkin, a few beers or hot chocolates, wherever we end up.

Here’s my Yorkshire Parkin recipe to share with you all.

You will need (makes two cakes):

170g black treacle

330g golden syrup

220g butter 

220g light brown sugar, sifted

220g self- raising flour

450g oats

4 tsps dried ginger

1 tsp nutmeg

1 tsp cinnamon 

4 medium eggs, beaten

2 tbsps milk 

Making the cake:

  1. Line two trays (approximately 20cm by 8cm). Preheat oven to 140oC/ 120oC Fan. Place the treacle, syrup, sugar and butter in a Pyrex bowl. Melt over a pan of boiling water. Before: the mixture will combine. After: the mixture will look glossy.
  2. Once melted, allow to cool for a few minutes. Meanwhile, sift  all the dry ingredients into a large bowl. Mix them together and make a hole/ well in the middle.  
  3. Add the treacle mix to the dry mix bit by bit, slowly, mixing as you do.    
  4. Next, add the beaten eggs and milk. This will make the mixture glossy and combined well.   
  5. Finally, pour the mixture into two lined tins.   
  6. Bake in the oven for one hour to an hour and a half. The cake could dry out so keep an eye on it after an hour. Depending on the size of your tin it could take longer (i.e an hour and a half).  
  7. Once cooked leave to cool and then wrap in baking parchment. The Parkin is best left for 1-5 days to develop stickiness. I usually can’t resist after the first day. Then you can cut it into pieces. Wrap it up like it’s Christmas!   

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