Parkin Recipe - by request

dandy-candy

It shouldn't have been so dry you had trouble swallowing it!! Poor you - I hate having stuff turn out different from what I expected No idea if it will get softer - could you use it for a pudding and serve it with custard?

rosie383

No, think it would be awful. I had a slice with a bit of butter. By coincidence my friend came today and I fed her some!!!! She's from oop north and said it had the taste but should be a bit more sticky. Maybe it's the recipe I used. I think I will have to slice it and bung it in the freezer and just pull out a few slices when I need it.

marmiterulesok

What recipe did you use?

BitterAndTwisted

I love parkin or any kind of ginger cake: well-made or badly-made I'll have any rather than none. I'll take all of it off your hands.

rosie383

Hey, if you feel like driving up to Luton, you are welcome to it.
Recipe I used was from my Good Housekeeping cookbook

4 oz each of treacle and syrup
2oz butter
1/4 tsp bicarb
1/4 pint milk
1/2 egg
1/2 lb pl flour
6 oz oatmeal
1/2 tsp salt
1 oz sugar
1/2 tsp ginger

TBH, the recipe was double this and I halved it. Just wondering if I halved some of the wet ingredients but accidentally forgot to maybe halve the dry ones.
When i was putting it in the tin to bake, the consistency was like thick porridge. Had to push it off the spoon, so I may have gone wrong with it.
Does anyone have a good recipe for a nice sticky gingerbread? Post the link please if anyone knows where to find one. Pretty please?

lostinrates

I wonder if you could make a gingery bread and butter style pudding with it...the custard would make it softer...:)

julietiff

This is my recipe, its always quite runny when made,
never had it go wrong yet.

In a large bowl mix together;

8oz self-raising flour,
8oz oatmeal,
8oz sugar,
2 teaspoon ginger

Then rub in;

4oz margarine

Next in a microwave container put;

4oz black treacle,
4oz golden syrup,
4oz lard,

And melt for a couple of minutes in microwave.

Add the treacle mixture to the rubbed in mixture

then add;

2 eggs whisked into 1 cup of milk

once combined put into a lined large tin or roasting tin
at 140c for around 1 hour

rosie383

Thanks for that recipe. I will be writing it down and giving it a try. It does look like there's more wet stuff than my recipe. Got to be better.
I might give the pudding a try. Doesn't cost much to make up, and may taste ok.

marmiterulesok

The recipe I use,which has always turned out sticky,moist and very moreish;I use 'Yorkshire Parkin Recipe 2':

www.blunham.demon.co.uk/Yorksgen/Recipes/CakesandPastries/GingerbreadandParkin.html#YORKSHIREPARKIN2

ETA just had a look at your recipe.Like you say,maybe you got some quantities wrong when you halved them.How do you measure half an egg anyway?

rosie383

The half egg was easy....... Like a good MSE'er, I had bought whoopsied eggs, beaten them and put them in ice cube trays in the freezer. Apparently 2 cubes =1 egg, so I just used 1 cube. Simples!