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
YORKSHIRE PARKIN
A traditional cake from Yorkshire, best eaten at Bonfire night. It has a moist texture and spicy flavour, lip smacking good!
Provided by eleanorormsby
Time 1h40m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
- In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
- In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
- Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
- Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
- Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.
STICKY GINGERBREAD
This recipe is one my Mother used to make when I was growing up. I remember always begging her to have the empty bowl to lick. This gingerbread tastes great warm out of the oven but it always seems to taste better each day after it is baked ........if it lasts that long!! Enjoy
Provided by Pampered chef julie
Categories Dessert
Time 1h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 150 degrees C/300 degrees F, Gas mark 2.
- Grease and line a 7 inch square baking pan.
- Sieve together flour, salt, spices and bicarbonate of soda.
- Stir in the sugar.
- Melt the butter, treacle and syrup over a gentle heat, Gradually beat in the milk making sure the syrup and sugar mixture is not too hot Allow to cool slightly.
- Add the beaten eggs to the mixture and stir well, next add the dry ingredients to the treacle mixture until combined - do not over mix.
- Pour into the prepared pan and bake for about 1 and 1/4 hours.
Nutrition Facts : Calories 211.9, Fat 8.2, SaturatedFat 4.8, Cholesterol 54.8, Sodium 196.1, Carbohydrate 31.6, Fiber 0.5, Sugar 5.4, Protein 3.5
STICKY GINGERBREAD
This recipe takes no time at all to prepare, and is simply delicious. It's perfect for a well deserved tea/coffee break, but equally good served slightly warm with some good vanilla ice cream. My two young children love this cake-my 3 year old son calls it Mummy's special ginger cake! It keeps very well and freezes well too!
Provided by Noo8820
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
- Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don't allow it to get too hot.
- Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
- Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
- NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
Nutrition Facts : Calories 479.5, Fat 13.7, SaturatedFat 8.2, Cholesterol 52.2, Sodium 510.1, Carbohydrate 83.9, Fiber 1.5, Sugar 25.3, Protein 6.9
OATMEAL GINGERBREAD (SCOTTISH)
Oatmeal is a Scottish staple. The black treacle can be replaced with molasses. For the mixed spice, I use recipe #484946
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a seven inch square baking pan with greaseproof paper which has been well buttered.
- Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat.
- Sift the flour and baking soda into a bowl.
- Add the oatmeal and spices.
- Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended.
- Pour into the baking pan and bake about 45 minutes.
- Allow the cake to cool for ten minutes before turning out onto a wire rack.
- Serve with a dollop of sweetened whipped cream or vanilla ice cream.
Nutrition Facts : Calories 160.7, Fat 6.8, SaturatedFat 4, Cholesterol 39.3, Sodium 224.3, Carbohydrate 22.6, Fiber 0.6, Sugar 10.2, Protein 2.6
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