50 mins

Parkin
Ingredients for Parkin



Currently displaying quantities in US Imperial Measurements
How to Cook Parkin
- In a large heavy-based saucepan over a gentle heat, melt together the butter, sugar, treacle and golden syrup. Do not allow the mixture to boil, you just need to melt them to combine them.
- In a large mixing bowl stir together all the dry ingredients (oatmeal, baking powder, ginger, nutmeg and mixed spice). Gradually stir in the melted butter mixture and mix thoroughly to coat all the dry ingredients.
- Slowly beat in the eggs a few tablespoons at a time, then add the milk and again stir well.
- Grease an 8" x 8" (20cm x 20cm) square cake tin and pour in the mixture. Cook in a preheated cool oven (Mk 1 - 275ºF - 140ºC) for 1½ hours until firm and set and a dark golden brown.
- Remove the parkin from the oven and leave to cool in the tin. Parkin is better for a little "ageing" so, once cool, cut into squares about 2" (5cm) across and store it in an airtight container for a minimum of 3 days (if you can resist the temptation to eat it). You can comfortably leave it up to a week before eating as the flavours really develop and the mixture softens, becoming moist and sticky. The Parkin will keep up to two weeks in an airtight container.

If you stick strictly to the recipe, there is more than enough liquid. Any more and the mixture will become too sloppy. The oatmeal must be medium or medium to fine, never above medium since this will create a cake that is too dry.
What To Eat Tonight

Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.

The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.

What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.
Other Baking Recipes

The use of thin savoury pancakes to hold a variety of fillings is of French origin where they are called crêpes

Akki Roti is rice based bread that makes for a quick and filling breakfast. It is an all time favourite with kids as they can eat it on the move

Rocky Road seems to be a 'modern' name given to a home make crunchy chocolate "cake" that my mother used to make when we were kids.