Bettys Cookery School Yorkshire Parkin recipe
PUBLISHED: 00:00 26 October 2018
A traditional treat around the bonfire on November 5th but delicious any time of the year. Try this recipe fresh from the experts at Bettys Cookery School, Harrogate.
Makes one tray bake
Serves up to 12
1x20cm x 5cm deep square baking dish/tray
You will need:
For the Parkin
120g golden syrup
40g black treacle
90g soft brown sugar
120g plain flour
1tsp baking powder
120g porridge oats
1tbs ground ginger
A pinch of salt
1 medium egg and 1 yolk
130ml whole milk
Half a teaspoon bicarbonate of soda
1. Preheat the oven to 175°C (fan assisted). Brush the baking tin with a little oil and line the base with a square of baking parchment paper.
2. Put the syrup, treacle, sugar and butter into a pan and warm over a gentle heat, stirring until all the ingredients are mixed thoroughly.
3. Place all the dry ingredients (flour, oats, ginger and salt) together in a bowl and pour the treacle mixture over the top.
4. Beat the egg, yolk and the milk in a measuring jug and whisk in the bicarbonate of soda. Pour this into the bowl with the dry ingredients and mix everything together.
5. Carefully spoon into the prepared tin to 2/3 full.
6. Place into the preheated oven for 30-35 minutes or until risen and firm and springy to the touch.
7. Allow the Parkin to cool before loosening from the tin, place in an airtight container and use within seven days of baking
Parkin is also known as Cut and Come Again Cake as it ages and stores very well. It is often considered to be at its best two-three days after baking.