The parkin, a type of gingerbread cake that originated in northern England, is typically baked with oatmeal and black treacle. frequently connected to Yorkshire. In some places, particularly in Lancashire, it is widely used and well-liked. Parkin is baked to a hard cake but becomes moist and occasionally sticky after resting.
Parkin Cake Recipe
Traditional Northern English ginger cake known as parkin is flavored with toasty spices, oatmeal, and syrupy molasses. a delightful teatime treat Share on TwitterShare on Facebook Pin to Pinterest Send to WhatsApp To a friend, email
- oven to 160°C/140°F fan/gas 3 heat. A deep 22 cm square cake pan should be buttered and lined with parchment paper. With a fork, combine the milk and egg.
- In a big pan, gently heat the butter, treacle, syrup, and sugar until the sugar dissolves. Get rid of the heat. Oatmeal, flour, and ginger are combined, then the egg and milk are added while still stirring.
- Mixture should feel firm and have a slight crust on top after baking for 50 minutes to an hour. Wrap in extra foil and paper after cooling in the tin. If possible, wait up to five days before eating it since the longer you wait, up to two weeks, the softer and stickier it will get.
- fat 11.4g
- saturates 6.7g
- carbs 33.3g
- sugars 18.5g
- fibre 0.9g
- protein 3g
- low in salt 0.5g
Traditional Northern English ginger cake known as parkin is flavored with toasty spices, oatmeal, and syrupy molasses. a delightful teatime treat