Parkin/Gingerbread recipe please!

So, my friends, after all that I have been granted a reprieve and am now making sausage casserole for the bonfire party and not parkin or gingerbread. Phew! So I can now experiment at leisure with your recipes rather than having the pressure of having to get it all sorted quickly - as a non-baker I can’t tell you how stressful I was finding it all. So thank you so much for all your help and advice and recipes, I’m looking forward to having a play in the kitchen at some stage.

Well, Saint Delia’s recipe for Traditional Oatmeal Parkin includes ‘medium oatmeal’. She also recommends keeping the finished parkin for at least a week before eating, because that makes it more moist and sticky. I can confirm that that is true. About now would be the time I would make parkin for Bonfire Night.

I grew up in Yorkshire and all the parkin I came across had oatmeal in it, giving it a slightly gritty texture.

In my scruffy folder of recipes I have a newspaper cutting from 2011, giving a recipe for parkin which starts off:
54lb margarine, 212lb golden syrup, 132lb fine oatmeal…… It was the recipe used by Whiteley’s bakery in Huddersfield for their famous Yorkshire parkin (the cutting goes on to give a scaled down version of the recipe for home use!). Whiteley’s used golden syrup, not black treacle. Delia uses both.

I guess it’s just what you like!

Years ago I posted Molly Greenwoods Parkin recipe in the recipe section.. It may still be in the recipe section. I make it every year. I have never tasted a better one. It’s worth remembering that oatmeal can go off if you don’t use it frequently so make lots to freeze.

The Parkin gingerbread issue is interesting. Just looked online and many Yorkshire Parkin recipes contain oats . One website tells me that Lancashire parkin has oats in but Yorkshire Parkin does not, but does however have the black treacle in - very confusing! All I know is I was brought up in Yorkshire and Mums Parkin did not contain oats. Either way I am sure it is very tasty!! If this thread has got people in the mood for baking Parkin ( whatever the recipe) enjoy!

Good luck! You will hardly taste the black treacle - I like it in , but you could always substitute it for extra golden syrup. It is easy honest 😀!

Likewise, night owl!!!

Pigma in later years my mum used rolled or porridge oats. I think what you use depends whether you like a rough or smoother texture, which you would get from a finer oatmeal.

I’m really not a Parkin expert, my main contribution was to eat it!

Whiff

nightowl every recipe I was taught for Parkin didn't have oats and of course black treacle . That gives the Parkin its taste and rich colour.

nightowl have you got a recipe you use. As I will like to make your family one.

Oh dear Whiff, I will have to search for my mum’s recipe (which I believe was my granny’s). I’m ashamed to say it’s been so long I’m not sure where it is . I’m away at the moment so can’t look until the weekend.

I will have a look and come back or pm you when I find it
- I must admit I was just intending to use a recipe from the internet - I just get worse don’t I? Im a rubbish cook, not a bad baker, but that’s why I said I couldn’t argue with your expertise

I’m sure there must be some excellent Yorkshire bakers on here who have a good recipe.

Thank you, Shelflife. I will definitely report back after the baking session at the weekend. Really appreciate the help and the sharing of recipes. No longer in a panic!

nightowl every recipe I was taught for Parkin didn't have oats and of course black treacle . That gives the Parkin its taste and rich colour.

nightowl have you got a recipe you use. As I will like to make your family one.

God morning Pigma. My tin is 12" x 8" but yours does not necessarily have to be exactly the same . I cook on fan oven but either will do! Start at 190 then turn down after ten minutes to 150c. It's trial an error really but very easy - just go for it. If it looks to be browning too soon just turn it down . When cool ease it gently out of the tin, if you make it early it will freeze - just wrap it well and pop it in , take out the night before you want it. Good luck , you can't go wrong. Let us know how it went and which recipe you used.

Night owl - would you use porridge oats as Whiff tells me oatmeal is used in American recipes? I have seen something called pinhead oatmeal in the shops, is that the same thing? This baking park is very confusing!

Hi everyone, thank you so much for the extra info and, Whiff, for the bonus recipe. I was thinking I would do your recipe and Shelflife’s as some may like the black treacle and others not. Now thinking a batch of brownies for the little one’s might be a good idea too. Freezing seems like the sensible storage solution, why didn’t I think of that?!

Whiff

Gingerbread and Parkin should never have oats in it. If you see any recipe for oatmeal it's American porridge oats is British. Same thing .

I can’t really argue with a trained chef Whiff but I’m a bit puzzled by your statement that parkin should never have oats in it.

Every Yorkshire recipe I have ever come across, as well as my Yorkshire family history suggests that oats are as essential to Parkin as ginger and black treacle. In fact I believe it is the oats that distinguish Parkin from ginger cake.

There is plenty of information in the internet describing the significance of the oat harvest in Northern England to the timing of eating Parkin in November, leading to its association with bonfire night.

I haven’t had any for years but I’m feeling inspired to have a go at making some now

Pigma been thinking . Might be best if you want to make a lot of gingerbread best freezer rather than keep wrapped at least it won't go stale. Only takes couple of hours to defrost on cooling wire.

This is another gingerbread but it's biscuits . I can't use a rolling pin as it hurts . I call the gingerbread rocks 😁.

350g P flour
2 rounded teaspoon ginger
1 level teaspoon bicarbonate of soda
100g spread or butter
175g light brown sugar
1 med egg
4 tablespoon golden syrup

Oven 160° fan
Trays lined with baking paper

I put everything into the bowl and mix with electric blender. It's a tight mix as it's supposed to be rolled out.

You may find it easier to cream spread,sugar,syrup and egg together . It will curdle but don't worry then mix in flour ,ginger and bicarb with a spoon.

I just use dessert spoon and put onto the trays . Hence the rocks. Bake 15 mins. And cool on rack makes a lot .

If you want to roll out for shapes roll to 8mm thick.and give them 10-15 mins . Check after 10 mins.

Pigma should have said tin size measuring edge to edge 10" square and 2" deep.

I would make gingerbread as not everyone likes black treacle. That size tin and recipe will cut into 16 squares.

It does keep well for a week if well wrapped but freezes well . But you will find when someone tastes the gingerbread one square isn't enough. My craft group go made for it. Made a lemon drizzle to take today in the square tin.
This is the best brownie recipe I always use and it's easy. Same square tin lined all round. It's a Nigel Slater recipe done my easy way

300g light brown sugar
250g spread or butter
250g 70% dark chocolate.
3 med eggs plus 1 yolk
60g SR flour
60g cocoa powder.
Oven 170° fan square tin lined

Melt all the chocolate over pan simmering water. Set aside.
Put all ingredients into a bowl using electric hand mixer . Mix well.

Stir in melted chocolate using a spoon or flexible spatula. Hold up bowl to check all the chocolate is mixed in no streaks.

Pour into tin . Tip tin so it goes into the corners no need to use a knife to flatten .
Bake 30 mins. Test with screwer it shows come out sticky but not will raw mix. If it does give it 5 mins no more and take out of the oven .

It will be slightly raised and cracked. Leave in tin on cooling rack. It will shrink back. Leave for hour. Take out of the tin and cut into 16.

Once you taste it you will see why I sat cut into 16. Even better the next day especially if you give it 20 secs in the microwave with ice cream .

Shelflife, thank you for offering to measure your tin. Would you also be so kind as to check the cooking temperatures in your recipe, do I have to turn the oven UP? Also, are those ordinary or fan oven temperatures? I’ve now got the hang of having to have the fan oven lower so as not to burn things but am totally useless at this whole baking lark. Wish they’d given me the salad to prepare!

Whiff - thank you for the explanation re oatmeal/oats.
I have read that parkin/gingerbread can be kept for weeks before eating if kept wrapped up. What do you reckon? I have been ‘volunteered’ to make some for bonfire night, do you think I could make it this weekend or is a week ahead you early? Sorry to be asking so many questions! I don’t even like bonfire night!

I am a Yorkshire girl too ! I think your Grandma and Auntie were correct!! Hope it comes up to you expectations.

Thank you Shelflife, I was born and bred in Yorkshire, raised on regular helpings of parkin, but lost my recipe years ago. Looking forward to making it again now. Just one thing, I was always told by my mother, grandma and auntie that it should be left for a day before eating.

Pigma, in bed now but will measure the tin tomorrow - I won't forget! Loo

Nothing short of ingenious Whiff. You’re living proof of my mum’s saying ‘no such word as can’t’. An inspiration.

GSM my days of turning mushrooms and other veg is way behind me.

I can't peel a sweet potato or butternut squash. But found a way round it. Line a roasting tin with foil I always cook 2 BN or 1kg sweet pot . Put BN or SP in prick with a sharp knife pour in some water . Cover with foil and cook hour at 200° . Take out of time and cool over night . Peel comes of easily next day. I usually cut the BN into 3 and freeze 2 pieces together and freeze 2 SP in each bag. All over veg topped and tailed skin removed and froze whole because I can't chop anything.

I make a stew using the veg usually with Quorn mince,chicken pieces,brown sausages or a defrosted large chicken breast . Either pu in pearl barely,red lentils of if using pasta last 20 mins. Once cooked I use kitchen scissors holding handle in each hand and cut up all the veg . The chicken breast I take out first and cut up in smalls bits or the 8 sausages are cut into 8 .
Portion into 6 oven proof dishes once cold in the fridge.

Do the same with my lunch red lentil and whatever soup. The whatever is what veg I have in . Use a stick blender and put into a large container in the fridge and portion out each day to reheat.

Have lots of other easy ways of cooking other foods and cakes , biscuits and puds.

Gingerbread and Parkin should never have oats in it. If you see any recipe for oatmeal it's American porridge oats is British. Same thing .

Gosh Whiff, a trained chef! I’m more than impressed - totally in awe. What a talent to have.