Friday, 4 November 2011

Bonfire Night Parkin

Yorkshire Parkin for a Bonfire Night treat 
I love it when I see the striking fiery reds and golds of autumn leaves. It’s like a countryside shout out for Bonfire Night where the traditional blazing bonfire, sparkling fireworks and the guy reminds us of 5 November 1605 when Guy Fawkes was arrested in the Houses of Parliament in the famous gunpowder plot.
It’s time for a favourite traditional Yorkshire recipe  

Yorkshire Parkin

225g/8oz self raising flour

450g/1lb medium oatmeal

1 tsp ginger
Pinch of salt
110g/4oz butter
225g/8 oz treacle 
(or 110g/4oz black treacle & 110g/4 oz golden syrup)
110g/4oz demerara sugar
1 egg beaten
150ml/¼pint milk  
Mix together all of the dry ingredients. Melt the butter in a pan with the treacle and demerara sugar. Mix well with the dry ingredients. Add the egg and milk. Bake in a flat tin in a warm oven for ¾ to 1 hour. (300F, Mark 3, 150 C)  

Don’t let the mixture boil

Mix well
 Yorkshire Parkin ready for the oven

Grandma’s tips for perfect Yorkshire Parkin : 
Leave the mixture overnight to let the oatmeal fully soak into the treacle. 
It should be sticky and moist so don’t let the melting treacle, butter and sugar boil.
Parkin gets better i.e. stickier if you leave it a few days before eating. That's if you can wait until it’s cooled down out of the oven!

Enjoy Bonfire Night but be safe and take care with the fireworks!
Remember, remember the 5th of November

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