Parkin Recipe - by request

Scubabe

I made this last night but I think I screwed it up The cake when I took it out of the tin was very crispy on the edges - isn't it supposed to be moist & dense? I only baked it for an hour, and took it out when it was coming away from the sides... but the sides are definitely more "biscuit" than "cake"

scaredy_cat

i've cooked this cake in a oblong cake tray, you just need to check it every now and then as it cooks quicker.

It's also nice with a simple glace icing on top!

scaredy_cat

Scubabe wrote: »

I made this last night but I think I screwed it up The cake when I took it out of the tin was very crispy on the edges - isn't it supposed to be moist & dense? I only baked it for an hour, and took it out when it was coming away from the sides... but the sides are definitely more "biscuit" than "cake"

it might be that your oven was too hot. not all ovens cook the same at the same temp. try reducing the temp by 5deg. and check the cake after 20-25 mins. if it looks like cooking too fast turn the oven dowm a tad again and turn around the cake in the oven by 90degeg from | to _ .

Rikki

Scubabe wrote: »

I made this last night but I think I screwed it up The cake when I took it out of the tin was very crispy on the edges - isn't it supposed to be moist & dense? I only baked it for an hour, and took it out when it was coming away from the sides... but the sides are definitely more "biscuit" than "cake"

I cover mine with foil if it starts to get too dark on the top. Also the cake is better eaten a day or two after you bake it..

bolton214

has anyone got a recepie for parkin please

[Deleted User]

have you googled?

Maxjessdru

try this one:

[FONT=Verdana, Arial, Helvetica, sans-serif]2 cups flour
2 teaspoons baking powder
2 teaspoons ginger
1/2 cup sugar [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 cup oats
1 cup milk
1/3 cup butter
1 cup treacle and golden syrup mixed [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Mix together the flour, baking powder, and ginger as well as sugar . Soak oats in milk for 1/2 hour. Melt butter and add treacle and golden syrup1. Combine wet ingredients and add to dry. Pour into a 9" x 11" tin . Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.[/FONT]

bolton214

thanks for that, just fancied some. I haven't got any treacle so will make it with just golden syrup, see how it turns out.

mrbadexample

I'd like to try and improve the recipe in post #1, if possible. I've already tried it with treacle, which I thought was better, but I think parkin needs a coarser texture, so I was thinking about oatmeal.

Recipe calls for 225g of flour - how much do you think I can substitute? 150g flour & 75g oatmeal? What do you all think? Obviously, it'll be a trial & error thing and I can adjust next time if necessary.

rosie383

Hi all.
Last week I made a ginger parkin ( the one with the oats). I made it exactly according to the recipe and as per instructions, I put it in an airtight container for a week. I was hoping something would happen to it in that time, but it still looks the same.
The flavour is OK, nice and gingery and treacly, but it is quite dry.
Should it be like this? How are you meant to eat it? I cut a wee slice last night and had it with a bit of butter to get it down, but I was hoping for it to be a bit nicer. I have 2 big tins of the stuff!!!!! I can freeze some, but don't think the rest of the family would eat it, so what do I do with it?
Is it likely to get any softer?