have you ever heard of ....PARKIN?

[Tortington]

need a parkin recipe - dh says he is best parki cook in the world ever ( have been married for 18 years - this is revelationto me) BUT HE NEEDS A RECIPE.

any parkin recipes please?

or if not - and you know what i am on about - just say " oh my god - parkin ...love it."

we asked ds's G?F about parkin and down here in softy southern land - she hadn't got a clue.

yeah, its a bit gingery innit? Sort of ginger cake slab type thing.

No recipes tho, sos.

its delish yes im a northener!!!
try bbc food for receipe

I know what you mean I have never cooked it myself, but James Martin's recipes are usually quite good, and he's got one here.

How sad am I?

en.wikipedia.org/wiki/Parkin_(cake)

Yep, good stuff.

I've certainly heard of parkin. A school friend who was orignally from Sheffield introduced me to it many years ago. Ditto treacle toffee.

Have never made it though (or even tasted it for about 30 years)

My mother makes it.

It is revolting.

for a moment there I thought you meant farkin as in fucking recipe!

parkin is really nicee...the proper stuff tho

lol! Or parkin is what you do with a car when you have finished drivin

oh my god parkin I love it...

4oz plain flour, .5 tspn cinnamon, 1 tsp ginger, .5tsp bicarb, 8oz fine oatmeal, 8oz black treacle, 8oz brown sugar, 3oz butter, 1 egg, 6 tbsp milk. Seive dry ingredients and add oatmeal, Melt butter treacle and sugar in pan and add to dry stuff along with beaten egg. Stir in milk and mix to soft consistency. Bake in lined yorkshire pudding tin at gas mark 3 for 25 mins, then gas mark 2 for 20 - 30 mins. Leave overnight before cutting up and eating.

All imperial 'cos it came from Margeruite Pattens Cookery in Colour from about 1645

yum!

I have a parkin recipe that's been in DH's family for generations

8 oz flour
3 oz lard and margarine (mixed)
2 oz sugar
2 tablespoons treacle
small, flat teaspoon of bicarbonate of soda
1/2 teaspoon ginger
1/4 pint milk
1 egg

Mix flour, giner and soda in a bowl.
Melt fat, sugar, treacle in a saucepan and - with a well beaten egg - to flour.
Mix throroughly.
Pour mixture into a 2lb loaf tin and back in over, 2nd shelf from bottom and 350 degrees for a 1/4 hours.

(Parkin come in two forms I have found.. the oatmeal-y kind and the ginger cakey-y kind. Mine is obv. not the oatmeal-y kind.)

Surely Shiny's recipe will be good as it's got LARD in it.

Its also imperative to leave the parkin at least two weeks before eating. It will transform itself into a moreish, sticky, divine cake instead of boring old ginger cake (which is what you get if you eat it straight away).

Mmmm, Parkin.
It's the best.
But your DH is most certainly not the best parkin cook in the world, Custy, my grandmother was.

To be really good it should have sunk in the middle and be very sticky, treacly, gingery, and some oatmeal in it.

But it must not...repeat not...be in the slightest bit overcooked or is turns into hard and burnt tasting dry ginger carboard.

pmsl @ you lot!

thanks very much.

I've heard of it but haven't a clue whats in it. Sorry

Perfect Parkin:

150g syrup ( I mix golden and black - mostly golden)
75g butter
75g soft brown sugar
175g medium oatmeal
75g sr flour
2tsp ginger
salt
1 egg
1 dessert spoon milk

melt butter, syrup and sugar, stir in oatmeal and flour, add egg and milk last. Bake v low oven until it looks cooked.

Up north we have parkin around bonfire night, shops & supermarkets all stock it too, my mum used to make this..yum