Nanna’s Yorkshire Parkin
The family parkin recipe I make every year for Bonfire Night
Ingredients
- 75 g unsalted butter or lard, chopped, plus extra to grease
- 150 ml milk
- 275 g golden syrup
- 125 g light brown soft sugar
- 250 g plain flour
- 250 g medium oatmeal
- 2 tsp. ground ginger
- 1 tsp. mixed spice
- 1 tsp. bicarbonate of soda
Instructions
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Preheat oven to 150 °C (130 °C fan) mark 2 and grease and line a 20.5cm square tin with baking parchment.
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Spoon 2tbsp of the milk into a small bowl and set aside. Pour the remaining milk into a medium pan and add the golden syrup, sugar and butter/lard. Heat gently, stirring occasionally, until melted and combined.
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Meanwhile, in a large bowl mix the flour, oatmeal, spices and a pinch of fine salt. Pour in the melted syrup mixture and stir with a wooden spoon until combined.
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Mix the bicarbonate of soda into the reserved milk to dissolve, then quickly stir into the cake batter. Scrape into the prepared tin and bake for 50min, or until sticky on top and a skewer inserted into the centre comes out clean.
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Leave to cool completely in the tin. Transfer to a board and slice into 16 squares. Serve.
Notes
Committed to this collection by the hand of Hunter.
