PARKIN
Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.
Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BANANA GINGER PARKIN
This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months.
Provided by Noo8820
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
- Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
- Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
- Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.
Nutrition Facts : Calories 3286.4, Fat 85.5, SaturatedFat 14.7, Cholesterol 211.5, Sodium 3669.5, Carbohydrate 605.5, Fiber 28, Sugar 229.8, Protein 51
YORKSHIRE PARKIN
Remember, remember the fifth of November Gunpowder, treason and plot. I cannot think of a reason why gunpowder, treason Should ever be forgot. Parkin is a ginger bread type food that is traditionally eaten on bonfire (Guy Fawkes) night in Yorkshire. It's good at any other time during autumn or winter as well though!
Provided by -Sylvie-
Categories Dessert
Time 1h10m
Yield 1 Parkin, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
- Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted.
- In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
- Make a well in the centre and pour in the melted butter mixture.
- Beat together.
- When combined add the egg and mix until you have a smooth soft batter.
- If the batter seems to be stiff add 1tbsp of milk.
- Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
- Cool and cut into squares.
- This will last a long time if you store it in an airtight cookie tin.
Nutrition Facts : Calories 533.2, Fat 15.7, SaturatedFat 8.6, Cholesterol 59.8, Sodium 296.6, Carbohydrate 90.2, Fiber 4.5, Sugar 20.9, Protein 10.1
TRADITIONAL PARKIN
My mum always makes this around my birthday (5th Nov). This is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container. Double the batch and make 2 cakes. Eat 1 and freeze the other for later - simply remove from the tin and wrap well in foil. Will freeze for up to 3 months.
Provided by English_Rose
Categories Dessert
Time 1h10m
Yield 16 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted.
- Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
- Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
- Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools.
- Remove from the tin and place in an airtight container or wrap in foil or clingfilm.
- Store in a cool, dry place. To serve, cut into 16 squares.
Nutrition Facts : Calories 171.3, Fat 6.2, SaturatedFat 3.5, Cholesterol 13.8, Sodium 146.4, Carbohydrate 31.6, Fiber 2.4, Sugar 11.4, Protein 3.4
GINGERNUTS
These are a flavourful biscuits (cookies) with a crunch that doesn't break your teeth. One of my clients gave me this old family recipe.
Provided by Lizzie in NZ
Categories Dessert
Time 45m
Yield 21 Cookies
Number Of Ingredients 7
Steps:
- In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
- Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
- Preheat oven to 150°C.
- Sift in the flour and ginger and mix well. The mixture will be quite loose.
- Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
- Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.
STICKY GINGER SKILLET PARKIN
Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it's perfect with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
- Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.
Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
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