Saturday, 12 November 2005

Yorkshire Parkin

Yorkshire Parkin
I haven't been blogging in the same frequency as I normally did. The past 2-3 weeks I've down with flus, dizziness, and myriad infections plus the triple dose of birthday parties that kept everyone (especially me) very busy with the preparations. So this cake which I should have blogged last week got entangled with all the palaver.

Anyhow, Yorkshire Parkin (or simply Parkin) is traditionally served on Guy Fawkes day. That's the day that everyone lights up fireworks and drink copious amount of beer. ;) Well actually the guy named Guy tried to blow up the Parliament (with the King of England and the rest of the MPs) about 400 hundred years ago. Unfortunately, he and his cohorts were caught out and ever since then the whole country celebrates his capture with fireworks. Sounds to me like an excuse to have a party!

This is a no sweat cake (adapted from BBC Good Food's 101 Cakes & Bakes), mix 'em up, pour on a cake pan, bang it in the oven and out comes this dark molassesy ginger cake. It is best to wrap it up tightly and stored (maybe in another bread tin can) to mature for at least 3 days to let the flavour develop and keep it moist.

Yorkshire Parkin

250 g  [2 cups] plain flour
100 g  [1 heaping cup] medium oatmeal
2 tsp ground ginger
2 tsp bicarbonate of soda (baking soda)
225 g  butter
85 g  [1/2 cup packed] light muscovado sugar
100 g  [5 Tbsp] black treacle or molasses
175 g  [1/4 cup + 2 Tbsp] golden syrup or corn syrup
1 egg
3 Tbsp milk
  1. Butter and line a 23cm (9-inch) square baking pan with greaseproof paper.
  2. Preheat oven to 325°F/160°C/fan 140°C.
  3. In a bowl, mix and combine well the flour, oatmeal, ginger, and bicarbonate of soda. Set aside.
  4. In another small bowl, beat the egg and add in the milk. Set aside.
  5. Heat the butter, syrup, treacle, and sugar in a saucepan over gentle heat until butter has melted and the sugar dissolved.
  6. Add in the flour mixture into the saucepan.
  7. Then stir in the egg mixture, combine well.
  8. Pour into the prepared pan and bake for 50-60 minutes until the cake feels firm has a crusty top.
  9. Leave to cool then turn out from the pan and remove the greaseproof paper.
  10. Wrap the cake in clean greaseproof paper then aluminum foil.
  11. Store for at least 3 days, this will allow it to become softer and more moist.

No comments: