Best Parkin recipe please

[soupfiend]

Just that really.

I think I want it spicy

Spicy Ginger Parkin Recipe | BaldHiker -it gets better the longer it sits and stores very well!

Ok, on first look its very pale and contains no black treacle, is that right? I have never cooked it before but a bit of googling says that these things are inherent in a Parkin (capital P)

And also is it ever the done thing to put fresh ginger in it?

No that recipe is all wrong. I can find mine currently but it dies contain half a tin of black treacle. And, traditionally, lard!

I've had a quick Google, all the recipes I can find have too many ingredients.

Pretty sure ours is flour, oatmeal, eggs, milk, lard/whatever , black treacle and ginger. Much more ginger than the recipe calls for.

Oh and brown sugar..

The one I use isn't particularly traditional (no black treacle!) but it is nice and spicy, the mixed spice helps with that. I find the traditional ones not spicy enough for my taste :)

Here you are.

HALF an egg!

Is this a wartime recipe

Also (and Im a southerner so obviously I dont know much about these things) but I thought Parkin was from Yorkshire, whats the deal with a Lancashire Parkin?

I think you need to come up with the goods and post yours.

Lancashire parkin is clearly inferior 🤣 and lacking in black treacle. But that recipe is actually pretty close (though much smaller quantities) if you ditch the golden syrup.

I have extensively researched this and attach the winner. I reduce the sugar by 1/3 and it doesn't seem to make a difference.

So ditch the syrup in favour of black treacle and change 'treacle' for black treacle?

The ratio is correct is it?

But it doesnt seem that it would be very spicy.

And is it ever the done thing to put fresh ginger in a Parkin

Im drawn to this one

I have an 8 inch square tin though

Also a question for you bakers, why do you use plain flour then add bicarb, why not just use self raising flour in the first place, is there a specific reason?

@soupfiend you won't be sorry! I scale it up for 9inch round tins as they are what I have.

You need treacle and syrup.

Also for fellow Parkin lovers, M&S sell large bottles of squeeze syrup so you don't have to faff around with the Lyle's tins which make me angry!

Scale it up? This sounds like complicated maths

2 men are filling a bath with 5 litre buckets, the bath is eleventy billion square metres, how long will it take them.....?

Sort of thing

Parkin is from both Lancashire and Yorkshire. Yorkshire tends to use a higher oat/flour ratio. Personally I prefer Lancashire parkin.

Are you talking about golden syrup, I have a squeezy bottle from Aldi I think, or Asda, brilliantt

Does black treacle come in a squeezy bottle anywhere?

Someone needs to hit up their Nana in Yorkshire/Lancs and post the real deal. Boomer nans is not going back far enough, we need the parents of boomers for authenticity!

Definitely need black treacle and lard for proper Yorkshire Parkin. This recipe is very good and reliable- it's from a book that accompanied a 70s cooking show on Yorkshire TV called Farmhouse Kitchen . Save it for three days after baking if you can for extra stickiness!

@soupfiend M&S do squeezy black treacle - never seen it anywhere else.

And yep to scaling up - got me some mad maths skills 🤘

I like the sound of the higher oatmeal ratio actually