Being from very close to where Guy Fawkes was born in 1570, we felt that Yorkshire parkins should be on our web site. Traditionally, these are eaten on Guy Fawkes Night and a local Victorian almanac recorded that "Th' children's all lukkin' forrad to th' plot an' parkin".
Yorkshire Parkin Recipe
Being from very close to where Guy Fawkes was born in 1570, we felt that Yorkshire parkins should be on...
Ingredients
| 200g | organic self-raising flour |
| 2tsp | organic ginger powder |
| 2tsp | bicarbonate of soda |
| ¼ tsp | Steenbergs Organic natural sea salt |
| 200g | fine organic porridge oats |
| 50g | chopped mixed peel |
| 200g | black treacle (or 50: 50 with golden syrup for a lighter parkin) |
| 100g | organic caster sugar |
| 100g | organic butter |
| 2 | free-range organic egg, beaten |
| 4tbsp | milk |
Method
- Grease a 15cm square shallow tin with a pastry (or paint) brush; turn the tin upside down after greasing to allow any excess oil to drain away. Heat oven to 150°C.
- Sift together the organic self-raising flour, organic ginger, bicarbonate of soda and sea salt in large mixing bowl. Mix in oats and mixed peel. Melt the treacle, organic Fairtrade sugar and butter in a small saucepan over a low heat. Stir in beaten free-range organic eggs with a wooden spoon and pour this mixture over the dry ingredients.
- Mix well and add enough milk to make a soft, pouring consistency. Pour the mixture into the baking tray and bake for 20 minutes, or until top springs back when pressed lightly. Cool on a rack before cutting into squares.
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