I’m not from Yorkshire; I moved up here from Kent in November last year, fulfilling long harboured dream to move to The North. I love it here, and although my accent is out of place and I’ve not been warm in months, I’m proud to call Yorkshire ‘home’. To celebrate my first Yorkshire Day, I made Parkin, kept a nervous eye on the weather whilst drying washing, did a couple of hours of embroidery while it rained and went on a bike ride down the canal. And then ate lots of Parkin.
I shall probably get shot for saying this, but Parkin is, in essence, gingerbread. It’s therefore incredibly tasty. I adapted a recipe I found in a book about Yorkshire, which I’ve listed below. Enjoy!
225g self raising flour
110g caster sugar
2tsp ground ginger
1tsp bicarbonate of soda
1 large egg
110g golden syrup
1. Preheat the oven to 150*C and line a 8″ square tin
2. Melt the butter and golden syrup together over a low heat
3. Sift all the dry ingredients together
4. Beat the egg into the milk (in a jug)
5. Carefully pour the melted butter/syrup mixture into the dry ingredients. It will form a dough.
6. Slowly pour in the milk mixture. The mixture will return to liquid. When it’s thoroughly mixed, pour into the lined tin.
7. Bake for about an hour. A skewer inserted into the centre should come out clean. Leave to cool in the tin.
As with ginger cake, it tastes better when it’s been left for a couple of days but, to be honest, I’ve been scoffing it since yesterday and it tastes pretty good without maturing!