Get baking your Parkin!

Food by Lois

Tomorrow, November 5th, it is bonfire night, and there are certain traditional things to be eaten, and one of them is a delicious gingerbread called Parkin, and the best Parkin comes from Yorkshire.

I’ve written about Alison Uttley before and her interesting little cookery book ‘Recipes From an Old Farmhouse. here is her recipe for Yorkshire Parkin:

  • ¼ lb flour
  • ¾ lb oatmeal
  • ½ lb treacle
  • 2 oz lard
  • teaspoon ginger
  • 2 teaspoons baking powder
  1. Mix the first three ingredients together
  2. work in the last three ingredients
  3. pour into a flat tin and bake in a slow oven, 150 C, 350 F,  gas mark 2

I’m sure you could use vegetable shortening instead of lard, and although it doesn’t give a time, I would say about 35mins, or a bit longer, but you don’t want it too dry, you want it moist and gooey, so better under-baked than over!

happy bonfire night!

 

 

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