Bonfire Recipe: Yorkshire Parkin
In Leeds, Bonfire Night wouldn’t be the same without some traditional Bonfire Night Yorkshire Fayre. Why not get together with flatmates to try one of Yorkshire’s infamous recipes before heading out into the night?
- 120g treacle
- 80g golden syrup
- 170g butter, plus extra to grease
- 200g wholemeal flour
- 200g medium oatmeal
- 3 tsp ground ginger
- 1/2 tsp ground nutmeg
- 175g soft dark brown sugar
- 1/4 tsp fine salt
- 1.5 tsp bicarbonate of soda
- 1 egg
Heat the oven to 140C. Weigh the treacle, syrup and butter in a medium pan and place over a medium heat until melted together, being careful not to let it boil. Take off the heat. Generously grease a 22cm square baking tin.
Combine the flour, oatmeal, spices, sugar, salt and bicarb in a large mixing bowl, then pour in the treacle mixture, stirring to combine. Beat the egg with the milk and then beat into the batter until it’s just loose enough to pour into the tin.
Bake for about an hour and a half to an hour and three quarters until it’s just firm in the centre and, when pressed, springs back. Allow to cool in the tin for at least 30 minutes, then turn out, slice and either serve warm, or store in a tin for up to three weeks; the texture will carry on improving.