0 0
GINGER PARKIN WITH HOT SPICED SYRUP

Share it on your social network:

Or you can just copy and share this url

Ingredients

4 oz Butter unsalted
4 oz Demerara sugar
2 oz Molasses
7 oz Corn syrup - light
8 oz Oatmeal
4 oz Flour, Self Raising
2 tbsp Ginger - ground
1/2 tsp Mixed spice
1/2 tsp Nutmeg
2 ea Eggs
1 tbsp Whole milk
FOR THE HOT SPICED SYRUP
7 oz Corn syrup - light or Lyles Golden Syrup (preferred)
1/2 Tsp Mixed spice
2 tsp Cider - dry

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

GINGER PARKIN WITH HOT SPICED SYRUP

Features:
    Cuisine:
    • Medium

    Ingredients

    • FOR THE HOT SPICED SYRUP

    Directions

    Share

    Parkin or perkin is a gingerbread cake traditionally made with oatmeal and black treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, it is very widespread and popular elsewhere, notably in Lancashire. If you have access to Lyle’s Golden Syrup then use that in place of the corn syrup.

    Parkin is baked to a fairly heavy cake and with resting becomes moist and even sometimes sticky. Parkin is traditionally eaten on Guy Fawkes Night, 5 November, but is also enjoyed throughout the winter months. syr

    Serve with hot spiced syrup and your favorite ice cream

    Bookmark Me

    Steps

    1
    Done

    Preheat an oven to 275º F. Lightly grease an 8" x 8'" square cake tin.

    2
    Done

    In a saucepan, melt the butter, sugar, molasses and corn syrup just to the point where they are all melted and combined. Set the saucepan aside to cool slightly.

    3
    Done

    Sift all the dry ingredients to a separate large mixing bowl and make a well in the center. Slowly add the butter mixture, folding into the flour. Beat the eggs with the milk then add to the mixture.

    4
    Done

    Pour the mixture onto the baking tin and bake for 1 1/2 hours. Check it at the 1 hour point to make sure it is not getting too dry.

    5
    Done

    Remove from the oven and leave to cool for at least 20 minutes in the baking tin, then move to a cooling rack to cool completely.

    6
    Done

    When totally cool, wrap in greaseproof paper and store in a cake tin or sealed plastic tub for at leat a day but preferably a week to allow the flavor to develop and for the Parkin to get its characteristically sticky texture.

    7
    Done

    FOR THE HOT SPICED SDYRUP

    To make the hot spiced syrup, whisk all the ingredients together in a small pan and warm, but do not boil.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Mini Carrot Cake Loaves with a Cream Cheese Drizzle
    next
    SUMMER BERRY BREAD AND BUTTER PUDDING
    previous
    Mini Carrot Cake Loaves with a Cream Cheese Drizzle
    next
    SUMMER BERRY BREAD AND BUTTER PUDDING

    Add Your Comment

    WP Facebook Auto Publish Powered By : XYZScripts.com