Lancashire Parkin
Lancashire Parkin Recipe - A Delicious English Dessert
Introduction
Lancashire Parkin is a traditional gingerbread cake originating from Lancashire, England. It is a popular treat during Bonfire Night celebrations in the UK.
History
Parkin has been enjoyed in Northern England for centuries, with recipes dating back to the early 18th century. It was originally made with oatmeal, treacle, and ginger, and was a popular treat during the colder months.
Ingredients
How to prepare
- Mix the dry ingredients.
- Heat the treacle and butter; add to the dry mixture and let it stand overnight.
- Place the mixture in a well-greased shallow baking tin and bake in a moderate oven for approximately 2 hours.
- The parkin is ready when it springs back when touched.
Variations
- Add chopped nuts or dried fruit to the mixture for added texture and flavor.
- Experiment with different spices such as cinnamon or nutmeg.
Cooking Tips & Tricks
Make sure to let the mixture stand overnight to allow the flavors to develop.
- Grease the baking tin well to prevent sticking.
- Check the parkin regularly while baking to ensure it doesn't overcook.
Serving Suggestions
Serve Lancashire Parkin warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
Baking Lancashire Parkin in a moderate oven for a long period of time ensures a moist and flavorful cake.
Ingredient Substitutions
If you can't find treacle, you can substitute with molasses or golden syrup.
- Margarine can be used instead of butter.
Make Ahead Tips
Lancashire Parkin can be made ahead of time and stored in an airtight container for up to a week.
Presentation Ideas
Cut Lancashire Parkin into squares or slices and dust with powdered sugar for a simple and elegant presentation.
Pairing Recommendations
Enjoy Lancashire Parkin with a cup of hot tea or coffee for a cozy treat.
Storage and Reheating Instructions
Store leftover Lancashire Parkin in an airtight container at room temperature. Reheat in the microwave for a few seconds before serving.
Nutrition Information
Calories per serving
Each serving of Lancashire Parkin contains approximately 300 calories.
Carbohydrates
Lancashire Parkin is high in carbohydrates due to the oatmeal and molasses used in the recipe.
Fats
The butter in Lancashire Parkin contributes to its fat content.
Proteins
There is minimal protein in Lancashire Parkin.
Vitamins and minerals
Lancashire Parkin contains some vitamins and minerals from the oatmeal and spices used in the recipe.
Alergens
Lancashire Parkin contains gluten from the oatmeal and may contain dairy from the butter.
Summary
Lancashire Parkin is a high-carb, moderate-fat treat that is best enjoyed in moderation.
Summary
Lancashire Parkin is a delicious and comforting gingerbread cake that is perfect for autumn and winter celebrations. Enjoy this traditional treat with friends and family for a taste of Lancashire's culinary history.
How did I get this recipe?
I can't forget the first time I saw this recipe for Lancashire Parkin. It was many years ago, when I was just a young girl living in a small village in England. My grandmother, who was known for her delicious baking, had invited me into the kitchen to help her make this traditional treat.
I watched in awe as she measured out the ingredients and mixed them together in a large bowl. The sweet scent of ginger and treacle filled the air, making my mouth water in anticipation. As she poured the mixture into a baking tin and slid it into the oven, she told me the story of how she had learned to make Lancashire Parkin.
"It all started when I was just a little girl, much like you," she began. "My own grandmother used to make this recipe for special occasions, like bonfire night or Christmas. I remember how the whole house would be filled with the warm, spicy aroma of the Parkin baking in the oven."
She went on to explain that the recipe had been passed down through generations of our family, with each one adding their own twist to it. Some used more ginger, while others preferred a touch of nutmeg. But the basic ingredients remained the same - oats, flour, treacle, ginger, and butter.
As we waited for the Parkin to bake, my grandmother shared more stories of her childhood and the traditions that had been a part of her family for years. I listened intently, soaking up every detail and feeling a sense of connection to my ancestors through this simple recipe.
When the timer finally went off and my grandmother pulled the Parkin out of the oven, I could hardly contain my excitement. The golden-brown cake looked perfect, with a slightly cracked top and a rich, sticky texture. She cut me a slice and handed it to me, still warm from the oven.
As I took my first bite, the flavors exploded in my mouth - the sweet treacle, the sharp ginger, and the hearty oats all coming together in perfect harmony. It was like nothing I had ever tasted before, and I knew in that moment that this recipe would become a cherished part of my own culinary repertoire.
Over the years, I have made Lancashire Parkin countless times, sharing it with friends and family on special occasions and holidays. Each time I bake it, I feel a connection to my grandmother and all those who came before her, who passed down this delicious tradition through the generations.
And now, as I pass on this recipe to you, my dear grandchild, I hope that you will continue the tradition and share the love and warmth of Lancashire Parkin with your own loved ones. May it bring you as much joy and connection to your roots as it has brought to me over the years.