Parkin. Traditional ginger and treacle cake
TRADITIONALLY ENJOYED IN Yorkshire on Bonfire Night, parkin is a seasonal treat, packed with black treacle and spiced with ginger. It’s the oatmeal in the recipe that gives it a unique, not quite ginger cake, texture. Bettys have been making it in Harrogate for 30 years, so they should know what they’re on about!
Bag yourself a Bettys traditional Yorkshire parkin for Bonfire Night.
If you’re in the mood for baking one yourself here’s Bettys’ recipe for mini parkin.
Ingredients Special Equipment
100g butter 8 mini loaf tins
40g black treacle or x 1 1lb loaf tin
180g golden syrup
110g soft brown sugar
100g self raising flour
3 tsp ground ginger
1 tsp ground nutmeg
40g ground almonds
2 tsp whole milk
2 eggs (medium)
Preheat the oven to 160°C (fan assisted). Line the base of the mini loaf tins with a piece of baking parchment paper.
1. Place the butter, black treacle, golden syrup and soft brown sugar in a heavy based pan over a medium heat. Gently warm through to melt the butter and stir until the sugar has completely dissolved. When the mixture comes up to the boil, turn off the heat and set aside whilst you prepare the other ingredients.
2. In a large mixing bowl, mix together the self raising flour, spices, oats and ground almonds until they are well combined.
3. Pour the warm mixture over the dry ingredients and mix in well. Set the mixture aside to cool a little.
4. Beat the milk and egg together thoroughly and then gradually stir into the warm mixture.
5. Pour the mix into the prepared loaf tins and bake in the preheated oven for 20-25 minutes until well risen and a skewer inserted in the centre comes out clean.
6. Leave the loaves to cool down slightly before turning out onto a wire cooling rack.
Did you know Bettys also run a cookery school in Harrogate? Find out more.