Yorkshire Parkin
Yorkshire Parkin Recipe - Traditional English Dessert
Introduction
Yorkshire Parkin is a traditional gingerbread cake originating from Yorkshire, England. It is a delicious and moist cake that is perfect for enjoying with a cup of tea or coffee.
History
Yorkshire Parkin has been a popular treat in Yorkshire for centuries, especially during Bonfire Night celebrations on November 5th. It is believed that the recipe dates back to the 18th century and was originally made with oatmeal, treacle, and ginger.
Ingredients
How to prepare
- Rub the butter into the sieved flour, then add the remaining dry ingredients, treacle, milk, and beaten egg.
- Mix the ingredients together thoroughly.
- Transfer the mixture into a greased shallow tin and bake in a preheated oven at a low temperature for approximately 2 hours.
- Once cooled, cut the baked mixture into squares.
Variations
- Add chopped nuts or dried fruits to the batter for added texture and flavor.
- Substitute the molasses with honey or golden syrup for a different sweetness.
Cooking Tips & Tricks
Make sure to thoroughly mix the dry ingredients with the wet ingredients to ensure a well-blended batter.
- Baking the Parkin at a low temperature for a longer period of time helps to develop the flavors and create a moist texture.
- Allow the Parkin to cool completely before cutting into squares to ensure clean slices.
Serving Suggestions
Enjoy Yorkshire Parkin with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Cooking Techniques
Baking the Parkin at a low temperature for a longer period of time helps to develop the flavors and create a moist texture.
Ingredient Substitutions
If you don't have self-rising flour, you can make your own by adding 1.5 teaspoons of baking powder and 0.5 teaspoon of salt to every cup of all-purpose flour.
Make Ahead Tips
Yorkshire Parkin can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time.
Presentation Ideas
Serve Yorkshire Parkin on a rustic wooden platter with a dusting of powdered sugar for a simple and elegant presentation.
Pairing Recommendations
Enjoy Yorkshire Parkin with a hot cup of tea or coffee for a cozy and comforting treat.
Storage and Reheating Instructions
Store leftover Yorkshire Parkin in an airtight container at room temperature for up to a week. To reheat, simply warm in the microwave for a few seconds or in a low oven until heated through.
Nutrition Information
Calories per serving
Each serving of Yorkshire Parkin contains approximately 250 calories.
Carbohydrates
Each serving of Yorkshire Parkin contains approximately 40 grams of carbohydrates.
Fats
Each serving of Yorkshire Parkin contains approximately 10 grams of fats.
Proteins
Each serving of Yorkshire Parkin contains approximately 3 grams of proteins.
Vitamins and minerals
Yorkshire Parkin is a good source of iron and calcium.
Alergens
Yorkshire Parkin contains gluten from the flour and oatmeal, as well as dairy from the butter and milk. It may also contain eggs.
Summary
Yorkshire Parkin is a delicious treat that is moderately high in carbohydrates and fats, making it a satisfying dessert option.
Summary
Yorkshire Parkin is a delicious and traditional gingerbread cake that is perfect for enjoying during the colder months. With its rich flavors and moist texture, it is sure to become a favorite dessert for your family and friends.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was handed down to me by my dear friend Margaret, who had learned it from her own grandmother many years ago. The recipe was for Yorkshire Parkin, a traditional gingerbread cake that originated in the county of Yorkshire, England.
I had always been intrigued by old-fashioned recipes like this one, passed down through generations and filled with history and tradition. Margaret had told me that Yorkshire Parkin was a treat that was often made around Bonfire Night, a British holiday celebrated on November 5th. The cake was spiced with ginger and treacle, giving it a rich and distinctive flavor that was perfect for the chilly autumn evenings.
I remember standing in Margaret's kitchen, watching as she measured out the ingredients and mixed them together in a large mixing bowl. The scent of ginger and treacle filled the air, making my mouth water in anticipation. As she poured the batter into a greased baking tin and placed it in the oven, I knew that I had to learn how to make Yorkshire Parkin for myself.
Over the next few weeks, Margaret patiently taught me the ins and outs of making the perfect Yorkshire Parkin. She showed me how to properly cream the butter and sugar, how to mix in the flour and spices just right, and how to bake the cake until it was dark and sticky. I watched and listened as she shared tips and tricks that had been passed down to her from her own grandmother.
As I made my first batch of Yorkshire Parkin on my own, I felt a sense of pride and accomplishment. The cake turned out beautifully, with a deep golden crust and a moist, spicy interior. I brought it to a family gathering, where it was devoured in minutes by my eager relatives.
From that moment on, Yorkshire Parkin became a staple in my kitchen. I would make it for special occasions, like birthdays and holidays, and sometimes just because I was craving a taste of its warm, comforting flavors. I experimented with different variations, adding nuts or dried fruit, or serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
As the years went by, I continued to make Yorkshire Parkin, each time feeling a connection to the generations of women who had come before me. I imagined them standing in their own kitchens, mixing the same ingredients and following the same steps that I now knew so well. I felt a sense of gratitude for the traditions that had been passed down to me, and a responsibility to keep them alive for future generations.
One day, as I was making Yorkshire Parkin for a gathering of friends, one of them asked me where I had learned the recipe. I smiled and told them about Margaret, and her grandmother before her, and all the women who had shared this tradition over the years. I realized then that the recipe for Yorkshire Parkin was more than just a list of ingredients and instructions – it was a link to the past, a way of honoring the memories and experiences of those who had come before me.
And so, as I continue to make Yorkshire Parkin for my family and friends, I do so with a sense of reverence and gratitude. Each bite of the spicy, sweet cake is a reminder of the love and care that went into its creation, and of the connections that bind us together across time and distance. And for that, I am truly thankful.