Yorkshire Parkin

 

Yorkshire Parkin
An oat filled molasses treat! Hailing from Yorkshire, England, this cousin of gingerbread is traditionally eaten on Guy Fawkes Day, November 5. It has a warming flavor and sturdy texture that lends itself well to longer nights by the fire.
  • 1 2/3 Cups All Purpose Flour                             
  • 2 ½ Cups Quick Cooking Rolled Oats          
  • ¾ tsp Salt                                                        
  • 1 tsp Baking Soda                                       
  • 1 tsp Baking Powder                                 
  • 1 ¼ tsp Ground Ginger                                 
  • 1 tsp Ground Cinnamon                          
  • 6 oz / ¾ Cup / 1 ¼ stick Unsalted Melted Butter              
  • ½ Cup Molasses                                             
  • ½ Cup, packed Brown Sugar                                     
  •  ¾ Cup Milk                                                      
  • 2 Large Eggs                                          
 
1.       In a large mixing bowl, combine the flour, oats, salt, baking soda, ginger, and cinnamon.
2.       In a saucepan, melt the butter over medium heat. Remove from heat and add molasses, brown sugar, and milk. Whisk to combine. If mixture is hot, let cool to lukewarm, and then whisk in eggs.
3.      Pour liquid ingredients, all at once, into mixing bowl with dry ingredients. Fold with a spatula just until everything is combined and evenly moistened.
4.      Pour batter into a greased 9 x 5 loaf pan, or 8 x 8 square baking dish.  Bake in a preheated oven at 375° F for 55 – 65 minutes, until edges brown slightly and top springs back when lightly pressed. If you try pricking this with a toothpick, be aware that waiting for the tester to come out clean will cause you to over bake the parkin.
5.      Let cool in pan for ten minutes, then carefully remove to cool completely on a cooling rack.
Parkin may be eaten warm, but many people say the flavor and texture improves with age. It may be wrapped with plastic wrap or kept in an airtight container at room temperature for up to one week.

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