Best Parkin recipe please

[soupfiend]

Just that really.

I think I want it spicy

😀

You dirty dirty wartime Lancashire Bastard ( said in a humorous Catherine Tate-ish way).
You'll be needing much more treacle and egg and very much more ginger. 😃

@ODFOx it's a fackin liberty (cackle)

You're not all going to get your cricket stumps out are you?

I need some focus on these recipes!

Omg my mum had that book and I definitely used that recipe, and we watched the programme! She was a 30s baby, so pre boomer and from Liverpool, which was in Lancashire back then!

I want to make that Parkin now!

@soupfiend my recipe is my navy, my mum is 77 if that helps....but I can't find it. The one @romeosierraoscar posted is very similar. Just tip a load of ground ginger in. Also, pop the oven on to heat, put the fat in a Pyrex to melt, and also the open tin of black treacle (NOT ANY SORT OF SYRUP) in also to warm it up, it's easier to just glug it out then.

My nans recipe was "by eye" but I did get her to weigh it out. I'll look. .

I'd say no to the fresh ginger. Pre boomer era Yorkshire and Lancashire Nanas simply wouldn't recognise such a concept of fresh ginger. It was something that was always dried and only ever used in cake, not for savoury food.

On the matter of treacle and syrup, you need to know whether the person who wrote the recipe was talking about black treacle or golden syrup when they wrote treacle, because it could have been either. In reality it depends how dark you like your parkin and I'd probably go with middle of the road 50/50 to be safe.

I made this one and it's very nice. Has a tablespoon of ginger in it so should satisfy your spice cravings! It does get stickier if left for a good few days wrapped up after baking. www.bbcgoodfood.com/recipes/parkin

I have some of this in the cupboard. I notice Nancy Birtwhistle has a recipe and she says you can add brandy instead of the few tbs of milk, what if I added this ginger drink instead of either?

https://www.hollandandbarrett.com/shop/product/rochester-dark-ginger-drink-60083659?skuid=083659&utm_campaign=shopping&utm_medium=cpc&utm_source=google&utm_campaign=pmax&&gad_source=1&gclid=Cj0KCQiA88a5BhDPARIsAFj595iFTJdIqHl9xDCtgS9BEa1K60gZ8Rxb5VCiTVC0bxkjtWc2T89r1eUaAhp_EALw_wcB&gclsrc=aw.ds

I don't know. Personally I'd just stick to heaps of dried ginger

Ok, for my first one I think I should play it safe and not mess around with people's recipes too much

And is self raising flour ok, as that is what I have!

You can definitely add two or three times as much ginger as the recipe calls for. If it's still not spicy enough, chilli powder works in parkin.

You could use fresh ginger – it just wasn't available when parkin recipes were developed – but the flavour will be different.

Blasphemy. Treacle and syrup should only come in tins.

I used to make spiced muffins including some preserved ginger, the kind that comes in syrup in jars. That would be a better bet than fresh ginger imo. I think it could well change the density and the texture of the parkin, though. It probably wouldn't be an authentic parkin, either.

Personally, I always add more spice to recipes because I think it's what I grew up and the small amounts given in original recipes taste quite weak to my pallette. For example, if I was making an apple crumble I might add cinnamon and mixed spices that other people might consider OTT.

*grew up with (can't edit again)

* palate 😳

I make this regularly. It's enough for a square shallow tin that's 190 mm square at the top. And it is bloody good.

Melt in pan:

100 g butter
100 g Golden Syrup
43 g black treacle
43 g soft brown sugar

Mix together:
145 g plain flour
1 tsp baking powder
50 g medium oatmeal
7 g ginger (best to use 'drug-dealer's scales' 😃)

Beat together:
1 egg
2 tbsp Milk.

Mix liquids together, then add to flour mix, stir toll smooth and pour into tin.

Fan 140 deg for 45 minutes, turning at 25.

Handy tip: I put a long strip of baking parchment, the width of the bottom of the tin, in the tin before I pour. So on two opposite sides, it sticks out a bit. When you take it out of the oven, obviously let it cool first, but you can gently pull on the two loose ends to free the parkin from the tin.

Its time to fire up the oven and Im going for this one

Can I double check, this recipe says 1 egg only?

And also I only have an 8 inch square tin, or a 9 a well I think

Should I add a bit more of everything?

Yes it's only 1 egg - you'll need to add about 30% of everything for an 8inch square to get the same volume.

Ok, well I went for Nancy Birtwhistle in the end, see how it is when I unwrap it next week!

Xmas parkin just out of the oven, recipe as above.

Christmas parkin made and wrapped.
My recipe seems to fall into the middle gap.
Last chance, it needs two weeks to mature and get sticky.

Heh! I made another batch, as above, this afternoon.

Another cake that hits the spot is Brazilian carrot cake
https://ashbaber.com/brazilian-carrot-cake/

I dont understand tht carrot cake, it looks very plain, no spices or other flavours?

I wonder what it would be like if the carrots were roasted with honey and cinnamon/nutmeg etc?

Also using butter rather than oil?