Parkin

[harbingerofdoom]

The first recipe dates back to my great,great,great grandparents. They owned a bakery just outside Manchester and this recipe is known as

Bakehouse Parkin
1lb Hovis or wholemeal flour
1/2lb fine oatmeal
1/2lb cooking fat
4oz sugar
1 1/4 lbs Lyles syrup
1/2 pt milk
1/4oz mixed spice
1/4oz baking powder
1/4oz ground ginger

To Make

Rub in fat with flour and oatmeal. Melt syrup sugar in a pan. Add ginger,BP and spice to flour etc-mix.
Add syrup and sugar to rubbed in mix. Then add warm milk-mix well.
Bake 340 for 1hour. Reg 4

My other recipe comes from my mother (Yorkshire)
8oz med oatmeal
4oz plain flour
4oz soft brown sugar
4oz black treacle
4oz golden syrup
4tbs milk
2tsp ground ginger
1tsp bicarb

Make as before
one hour MK3,325F

I love parkin.

Your second recipe has no fat, is that right?
My recipe is from a very old book. Above the list of ingredients, it gives a little historical snippet about Parkin which begins "People from the north love cakes...."!! Had to make that recipe my own so as to titter at my northern husband every time I bake it.

Not a random posting but as a request from the regional food thread.

PS although I say the second recipe is from my mother I suspect it too has been handed down.

PPS I have several variations of both. The Bakehouse parkin was adapted to family cooking etc.

Yes,no fat. Best left for a few days to go soggy! I love technical terms :o

Just found the one I like best.
8oz flour
8oz fine oatmeal
1/2 oz ginger
3oz butter

rub butter into flour and oatmeal,add ginger and 1/2 gill milk 2 1/2 fl oz. Mix.
Cook in slow 300F for one hour.