Traditional Oatmeal Parkin
But which tradition is it? My grandparents claimed Yorkshire emphatically, while my Lancashire friends are just as emphatic. Either way I just love it, and because it’s so easy to make, if you haven’t yet tasted parkin I urge you to try it. Its virtue is it keeps well and goes on getting stickier.
We use a pleated silicone liner in the tin, which helps keep the moisture in during storage.
|225g golden syrup|
|50g black treacle|
|110g block buter|
|110g dark brown soft sugar|
|225g medium oatmeal|
|110g self-raising flour|
|2 level teaspoons ground ginger|
|pinch of salt|
|1 large egg, beaten|
|1 tablespoon milk|
|Pre-heat the oven to 140°C, gas mark 1|
|Need help with conversions?|
|An 18cm loose-based round cake tin, with a pleated silicone liner|
This recipe is from Delia's Cakes
To weigh syrup and treacle, it helps to place the opened tins in a pan of barely simmering water for 5 minutes to make them easier to pour. Then weigh a saucepan on the scales, and weigh the syrup and treacle into it.
Now add the butter and the sugar to the saucepan and place it over a gentle heat until the butter has melted – don’t go away and leave it unattended, because for this you don’t want it to boil.
Meanwhile measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till everything is thoroughly blended. Next add the beaten egg and, lastly, the milk.
Now pour the mixture into the prepared tin and bake near the centre shelf of the oven for 1½ hours.
Then cool the parkin in the tin for 30 minutes before turning out.
Don’t worry if it sinks slightly in the middle – this is quite normal.
When it’s completely cold, store in an airtight tin.
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Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.
There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
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