The Amazing Flavours of Yorkshire Parkin
Parkin is a marvelous moist sticky cake similar to gingerbread, and traditionally served in the UK on Bonfire Night (Nov. .5).  It contains whole wheat flour and rolled oats so does have some health benefits. I have cut the fat in my version, but you can’t escape the sugar in the treacle and golden syrup which gives it the distinctive flavour and texture.
The Amazing Flavours of Yorkshire Parkin
Parkin is a marvelous moist sticky cake similar to gingerbread, and traditionally served in the UK on Bonfire Night (Nov. .5).  It contains whole wheat flour and rolled oats so does have some health benefits. I have cut the fat in my version, but you can’t escape the sugar in the treacle and golden syrup which gives it the distinctive flavour and texture.
Servings Prep Time
16servings 15minutes
Cook Time
40minutes
Servings Prep Time
16servings 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 325 F.
  2. Mix together flour and spices.  Stir in the rolled oats.  Gently melt treacle, golden syrup and applesauce over low heat. Make a well in the center of flour mixture and pour in melted ingredients.
  3. Dissolve baking soda in warmed milk and add to mixture, And then add the egg.   Mix to a soft batter and pour into a greased square 9 x 9 pan.
  4. Bake for 40 minutes.
  5. Your parkin should be an even brown color and have shrunk away slightly from the sides of the pan when properly baked.
  6. Leave to cool on a wire rack.  Although you can eat the cake right away, it gets stickier and more flavourful if you wrap and store it for several days. Stored in an airtight container and it will keep for weeks.
  7. Serve on its own as squares, or as a cake with your favorite whipped topping.  You know me, I love non fat greek yoghurt sweetened with honey.
Recipe Notes

Try using parkin to create an autumnal version of English trifle.

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