Friday, 4 November 2011
Bonfire Night Parkin
Yorkshire Parkin for a Bonfire Night treat
It always fills me with delight when I see the striking fiery reds and golds of autumn. It’s like a countryside press release for Bonfire Night where the tradition of the blazing bonfire, sparkling fireworks and of course the guy still continues from 5 November 1605 when Guy Fawkes was arrested in the Houses of Parliament in the famous gunpowder plot.
It’s also time to recreate a favourite traditional recipe. Eating Parkin on Bonfire Night is a Yorkshire custom. In Grandma Abson's Traditional Baking there are three recipes, all easy to make with simple ingredients. The first is a standard Yorkshire recipe for Parkin and the one I always use; the second Ginger Parkin gives a strong ginger flavour. The last one is Mrs Hick’s, who was the lady of the house where Grandma was in service. She advises that her mixture should be left overnight to let the oatmeal really soak into the treacle. The secret is in the texture which should be sticky and moist so don’t let the melting treacle, butter and sugar boil.
1 tsp ginger
Pinch of salt
450g/8 oz treacle (or 110g/4oz black treacle & 110g/4 oz golden syrup)
110g/4oz demerara sugar
1 egg beaten
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)
Yorkshire Parkin ready for the ovenGrandma’s tip : Parkin gets better i.e. stickier if you leave it a day or two in a cake tin or container before eating. We can only wait until it’s cool out of the oven!
Enjoy Bonfire Night but be safe and take care with the fireworks!
Remember, remember the 5th of November