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Yorkshire Parkin Recipe
 Well,
I am not from Yorkshire, the largest county in England, but, I am from the
the 2nd largest county - Devon. We know a bit about moors - The Dales &
Dartmoor not too dissimilar, except of course we have HM Dartmoor Prison in
Princetown just outside Tavistock, I mean if you have to go to prison what
better place could there be? Now I hope I do not offend the Yorkshire folks,
but here goes.
This is tradionally eaten around Guy Fawkes Night - November 5th.
Yorkshire Parkin Heat oven to 335 deg F
9oz Plain Wholewheat or White Flour
7oz Brown or White Sugar
4oz Porridge Oats ( I like Scotts Porage Oats)
2 heaped tsp Powdered Ginger
3oz Soft Margarine or Butter
2oz Lard
7oz Lyles Golden Syrup
3oz Lyle's Black Treacle
1 slightly rounded tsp Bicarbonate of Soda
Few drops (dessert spoonful) Vinegar
1/4pt Milk
Mix the Flour, sugar, oats and ginger together in a bowl and make a well in
the centre.
Melt the fats in a small pan. Before they get too hot, add the syrup and
treacle and let it melt a little. Do not overheat, certainly do not boil.
Pour this mixture into dry ingredients in bowl. Drop bicarbonate of soda
into centre, sprinkle the vinegar and watch it fizz!
Put the milk into the syrup pan, warm it a little to clean the syrup from
the pan and then add to the bowl.
Now stir it all up well. When mixed it should pour like a batter mixture.
Pour into a greased and floured roasting pan/tin.
Bake slightly above middle of a moderate oven, between 335 degF for 1 (one)
hour.
Look at it after 15-20 mins to see if middle has lifted. If so, shake it to
let it sink again, turn pan round to allow to continue cooking.
Allow to cool in pan/tin. Cut into quarters. Best if stored 3 days before
eating. Keeps well if stored in an air-tight container.
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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