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Drinks and Coctails Recipes

  Added: Apr 26, 2011  •  Visited (101)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Yorkshire Parkin
Gingerbread was one of the oldest English cakes and was baked for fairs, for All Souls' Eve, New Year's Eve and later for Bonfire Night.

What You Need:
  • ¼ pound flour
  • ½ pound medium oatmeal
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons powdered ginger
  • ½ pound Demerara sugar
  • ½ pound beef dripping (or lard)
  • ½ pound black treacle
  • 1 egg (optional)
  • Milk to mix

  • How To Cook:
    1. Sieve the flour, soda and ginger; add the other dry ingredients and the fat and mix well.

    2. Make a well in the centre and pour in the warmed treacle and beaten egg.

    3. Mix and add enough milk to give a fairly stiff consistency.

    4. Put into a well-greased baking tin and bake in a moderate oven (350°F) for about 1½ hours.

    5. Cool in the tin then cut into squares when cold.

        The parkin, which will keep moist for a considerable time in an airtight tin, should not be eaten until 24 hours after baking.
    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Oatmeal
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Grains & Cereals » Flour


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