For the third bite of Christmas the treat I've made for thee is...
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| Sticky, spicy, special, and full of laughter and stories |
This is a recipe
from a lovely English lady I knew, Julia Yates, whose kitchen always smelled of something
good. Julia made a supply of her special Parkin every Christmas and served this sticky, spicy
treat with tea or something stronger, and always with a kind heart, stories and lots of laughter.
Sadly Julia passed away a few years ago but her recipe still lives on.
Julia Yates’ Parkin
For 24 servings you will
need…
350g plain flour
350g medium oatmeal or
rolled oats
275g soft dark brown
sugar
2 teaspoons ground ginger
15g baking powder
10g bicarbonate of soda
5g table salt
150g golden syrup
150g dark treacle (or
molasses)
275g butter
2 large eggs
Optional extras
I added a lump of stem
ginger, finely chopped, with about a tablespoon of its syrup to add to the gingeriness.
Lightly butter and base
line a 30cm X 23cm baking tin and pre-heat the oven to 150°C.
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| Melt... |
In a medium saucepan, over a low heat melt together the golden syrup, treacle and butter.
Add the 2 eggs to the dry ingredients and mix well. Then add in the contents of the saucepan and mix until combined. Transfer to the prepared baking tin and level the surface. Bake in the pre-heated oven for 40 minutes. The cake is ready when a cocktail stick inserted in the middle comes out clean. Don't worry if it doesn't rise very much. It is meant to be sticky and brownie-like in texture.
Leave to cool in the tin, then cut into squares and store in an airtight container. Now the difficult bit - ignore for at least 3 days - longer if possible. During this time a wonderful alchemy takes place and the flavours become richer and deeper, though I understand perfectly if you can’t resist!
Add the 2 eggs to the dry ingredients and mix well. Then add in the contents of the saucepan and mix until combined. Transfer to the prepared baking tin and level the surface. Bake in the pre-heated oven for 40 minutes. The cake is ready when a cocktail stick inserted in the middle comes out clean. Don't worry if it doesn't rise very much. It is meant to be sticky and brownie-like in texture.
Leave to cool in the tin, then cut into squares and store in an airtight container. Now the difficult bit - ignore for at least 3 days - longer if possible. During this time a wonderful alchemy takes place and the flavours become richer and deeper, though I understand perfectly if you can’t resist!
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