Chris's Yorkshire Yummies 33 Parkin Recipes

Parkin: 1

Ingredients: 8 oz S.R. flour 8 oz oatmeal 2 teaspoonsful ginger 4 oz margarine 4 tablespoonsful sugar 8 oz treacle 1/2 pint milk. Method: Rub margarine into flour and oatmeal. Add sugar and ginger, mix thoroughly. Warm treacle and mix to paste, adding milk if necessary. Put into greased Yorshire pudding tin. Baking time: One hour in a moderately slow oven.

Parkin: 2

Ingredients: 1 lb S.R. flour pinch of salt 2 teaspoonfuls ground ginger 8 oz caster sugar 2 oz margarine 8 oz treacle one egg beaten with one gill of milk. Method: Mix together thoroughly flour, salt, ginger and sugar. Warm margarine and treacle and beat together. Add to the margarine and treacle, the dry ingredients and the beaten egg and milk, alternately, a little at a time. Mix thoroughly. Pour into a greased, shallow dripping tin. Cut into squares when baked. Baking time: One and a half hours in a moderate oven(350-375 degrees F, regulo 3-4).

Parkin: 3

Ingredients: 1 lb treacle 1 1/4 lbs flour 5 oz dripping or margarine 6 oz moist sugar 1/2 pint milk 2 teaspoonfuls ground ginger. Method: Rub the grease into the flour. Add the sugar and slowly mix in the slightly heated treacle. Add the ginger and milk. Pour into a shallow tin. Baking time: One and a half hours in a fairly slow oven.

Parkin: 4

Ingredients: 6 oz plain flour 6 oz medium oatmeal 1 level teaspoon bicarbonate of soda 1 level teaspoon cinnamon 2 level teaspoons ground ginger 3 oz chopped candied peel 3 oz margarine 2 oz soft brown sugar 8 oz golden syrup 1 egg 2 tablespoons milk. Method: Grease an 8 1/2" x 6 1/2" Yorkshire Pudding tin base and line bottom with greased paper. Sift flour with spices and soda, add oatmeal and rub in margarine. Stir in peel and sugar and mix to a soft consistency with the syrup, beaten egg and milk. Turn into prepared tin, smooth level. Baking time: About one hour at 325 degrees F or Gas Mark 3.

Parkin: 5

Ingredients: 5 oz rolled oats 3 oz plain flour 1/2 level teaspoon bicarbonate of soda 2 level teaspoons ground ginger 2 oz soft brown sugar 2 oz chopped candied peel 1 egg 2 tablespoons milk 6 oz golden syrup 3 oz butter. Method: Grease an 8 1/2" x 6 1/2" Yorkshire Pudding tin base and line bottom with greased paper. Put oats through a fine mincer. Sift flour with soda and ginger, stir in oats, sugar and peel. Melt butter and syrup together gently. Beat egg and milk together. Stir liquids into dry ingredients, mix well and turn into tin, Baking time: 45 minutes at 325 degrees F or Gas Mark 3.

Parkin: 6

Ingredients: 4 oz plain flour 1/2 teaspoon cinnamon 1 round teaspoon ginger 1 small teaspoon bicarb of soda 8 oz medium oatmeal 2 oz butter 1 oz vegetable fat 8 oz black treacle 8 oz soft brown sugar 1 beaten egg 5-6 tablespoons milk. Method: Line 8" square tin with greaseproof paper. Sieve together flour, cinnamon, ginger and bicarb of soda. Add oatmeal and mix well. Heat together slowly butter, fat, treacle and sugar, stir well. Add liquids to the flour mixture, alternately with beaten egg. Add milk and mix to a fairly stiff dough. Turn into tin, smooth top over. When baked, leave to cool. Store in tin and next day cut into squares.

Baking time: 50-60 minutes at Gas Mark 3

Parkin: 7

Ingredients: 8 oz S.R. flour 8 oz medium oatmeal 1/4 teaspoon salt 1/2-1 teaspoon ground ginger 4 oz soft brown sugar 4 oz lard 8 oz syrup or black treacle under 1/4 pint milk. Method: Line a 10"x12" baking tin with greased greaseproof paper. Sift the dry ingredients into a basin. Melt together sugar, fat and syrup or treacle over a low heat. Remove and add the milk. Stir into the dry ingredients. Turn into the lined tin. When baked, turn on to a wire cake rack. When cold, wrap in greaseproof paper and store in an airtight tin. Baking time: One to one and a quarter hours in a moderately slow oven (Gas Mark 2 or 325 degrees F).

Parkin: 8

Ingredients: 6 oz plain flour 1/2 level teaspoon salt 1 level teaspoon each, mixed spice, cinnamon and ground ginger 1 level teaspoon bicarb of soda 10 oz medium oatmeal 6 oz black treacle 5 oz English or Welsh butter 4 oz soft brown sugar 1/4 pint milk 1 standard egg beaten. Method: Brush 7" square cake tin with melted butter, line base and sides with greaseproof paper and brush paper with more butter. Sift flour, salt, spice, cinnamon, ground ginger and bicarb of soda into bowl. Add oatmeal and make a well in centre. Put treacle, butter, sugar and milk into saucepan. Stir over low heat until butter has melted.

Pour into well and add egg. Stir mixture briskly, without beating, until smooth and evenly combined. Transfer to prepared tin. Cool on wire rack when baked. Store, without removing paper, in an airtight tin about one week before cutting into 12 to 14 portions. Baking time: One hour in centre of moderate oven (350 dgrees F or Gas Mark 4) or until wooden cocktail stick, inserted into centre, comes out clean.

Parkin: 9

Ingredients: 8 oz sugar 8 oz margarine 8 oz treacle 8 oz oatmeal 8 oz S.R. flour 2 eggs 1 large teaspoon ginger. Method: Boil margarine, sugar and treacle together. Add the dry ingredients, then the eggs. Baking time: About one hour at 300 degrees F.

Parkin: 10

Ingredients: 8 oz flour 8 oz oatmeal 8 oz treacle 4 oz lard 2 teaspoons baking powder 2 teaspoons ginger 1 level teaspoon bicarb of soda 1 cup of cold water. Method: Line a 10" square tin with greased greaseproof paper. Sift the dry ingredients into a bowl. Melt together over a low heat treacle and margarine. Stir into the dry ingredients, adding the cold water. Turn into the prepared tin.

Baking time: One to one and a half hours in a moderately slow oven until firm.

Parkin: 11

Ingredients: 1 lb treacle 1 lb flour 1 lb oatmeal 12 oz sugar 4 oz margarine 4 oz lard 3 teaspoons baking powder 2 teaspoons ground ginger 2 eggs a little warm milk to mix with. Method: Melt treacle, sugar, margarine and lard over a low heat, do not boil. Mix together dry ingredients. Pour cooled liquid into dry ingredients and mix together. Add the beaten eggs and enough milk to make a soft consistency. Pour into a greased and lined shallow tin. Baking time: One and a half hours in a moderately slow oven until firm.

Parkin: 12

Ingredients: 8 oz flour 8 oz medium oatmeal 8 oz light treacle 4 oz moist sugar 4 oz butter 4 oz sultanas (optional) 1 large egg 2 teaspoons ground ginger 1 teaspoon bicarb of soda pinch of salt 1 gill milk. Method: Warm treacle, butter and sugar in a pan until they are melted and smooth. Remove from the heat and stir in flour, oatmeal and ginger. Dissolve the bicarb of soda in the milk, beat the egg and add these to the mixture together with a pinch of salt and a handful of sultanas if desired. Pour the soft mixture into a large straight sided tin.

After baking, cool and serve cut in squares. Keeps well in an airtight tin. Baking time: One hour in a moderate oven.

Parkin: 13

Ingredients: 8 oz plain flour 8 oz medium oatmeal 8 oz treacle 4 oz soft brown sugar 4 oz lard and butter mixed 1 egg 1/4 pint milk 1 level teaspoon ginger 1/2 teaspoon bicarb of soda. Method: Melt the sugar, lard and treacle over a low heat. Beat the egg well and add to the treacle mixture with some of the milk. Put oatmeal, flour and ginger into a large bowl and pour in treacle mixture. Beat well, then add the bicarb of soda, dissolved in the remaining milk. Stir well then pour into a well greased 11" x 9" x 2" deep tin. Cook at once. Baking time: About one hour in a moderate oven until firm.

Parkin: 14

Ingredients: 1 lb fine oatmeal 1 lb medium oatmeal 6 oz butter 6 oz lard 1 lb flour 2 1/2 lb treacle 3 small teaspoons baking soda 2 eggs 1/2 oz ground ginger Beer. Method: Sift the flour and ginger into a basin, then mix in the oatmeal. Rub in the butter and lard then stir in the warmed treacle. Lastly, dissolve the soda in half a glass of beer, then mix it into the other ingredients.

The dough should be dry enough to fall in drops. It must not run. Turn into well buttered cake tins, but only fill them three-quarters full. Baking time: About one and a half hours in a slow oven until firm.

Parkin: 15

Ingredients: 8 oz flour 8 oz medium oatmeal 4 oz soft brown sugar 1/2 teaspoon ginger 10 oz treacle 3 oz lard 1/4 pint milk 1 teaspoon bicarb of soda. Method: Mix together flour, oatmeal and ginger. Melt sugar, lard and treacle and add a little of the milk. Put this mixture into the flour mix and mix to a stiff batter. Add bicarb of soda dissolved in the rest of the milk. Mix quickly and pour into a shallow 11" x 9" x 2" tin. Baking time: About one hour or until firm at 325 degrees F or Gas Mark 3.

Parkin: 16

Ingredients: 8 oz oatmeal 8 oz flour 1 lb treacle 8 oz butter 1/2 oz ground ginger 1 teaspoon sugar 1/4 pint milk 1 teaspoon bicarb of soda. Method: Place oatmeal and flour in mixing bowl and rub into it the butter. Add ginger and sugar, Warm treacle until it is runny and mix in. Warm the milk, dissolve the bicarb of soda in it, and add to the mixture. Mix the whole to a smooth dough. Grease a large, flat tin and line with greaseproof paper. Pour in the dough and spread to an even depth.

When baked, cut into squares to serve. Baking time: one hour or until dark brown at 375 degrees F or Gas Mark 5.

Parkin: 17

Ingredients: 1 lb oatmeal 8 oz flour 1 lb treacle 6 oz fat 4 oz Demerara sugar 1 teaspoon Baking Powder 1 teaspoon ground ginger 1 teacup milk. Method: Grease and line a good sized square tin. Mix together dry ingredients. Melt treacle, fat and sugar gently, then add to dry ingredients, with the milk. Pour into tin. Baking time: About one hour in a moderate oven until firm.

Parkin: 18

Ingredients: 8 oz oatmeal 8 oz flour 1/2 teaspoon ginger 1/2 teaspoon spice 1/2 teaspoon salt 1 teaspoon bicarb of soda 4 oz margarine or lard 8 oz treacle 1 tablespoon milk. Method: Heat treacle and margarine together gently until margarine has melted. Mix together dry ingredients in a large bowl. Pour liquids into well in centre of dry ingredients and mix until smooth. Pour into greased and lined large shallow tin. Baking time: About an hour in a slow oven until firm.

Parkin: 19

Ingredients: 2 cups oatmeal 1 cup flour 1 cup sugar 1/2 cup treacle 2 oz margarine 2 oz lard 4 teaspoons Baking Powder 1 egg 1 teaspoon ginger. Method: Mix the dry ingredients together. Warm sugar, treacle, margarine and lard in a pan until melted. Pour the cooled liquids into the dry ingredients, adding the beaten egg. Mix until smooth. Put into a greased and lined tin. Baking time: One to one and a half hours in a moderately slow oven until firm.

Parkin: 20

Ingredients: 8 oz medium oatmeal 8 oz flour 4 oz lard 6 oz golden syrup 1 egg 6 oz castor sugar 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1/2 teaspoon mixed spice 1 teaspoon ground cinnamon. Method: Mix all the dry ingredients together in a basin. Rub in lard with tips of fingers. Beat syrup into the egg, then add, and mix all to a stiff dough. Divide into small pieces like marbles and place well apart on buttered tin. Baking time: Bake till a rich brown in a moderate oven.

Parkin: 21

Ingredients: 4 oz plain flour (or S.R., but then no baking powder) 4 oz fat 4 oz Demerara sugar 1 egg 1 teaspoon Baking Powder 4 oz oatmeal 4 oz syrup 1/2 oz ginger 4 tablespoons milk. Method: Grease and line a gingerbread tin, 6" x 8". Sift together flour, baking powder, oatmeal and ginger. Beat the egg with the milk. Melt syrup, fat and sugar in a pan, cool slightly. Make well in centre of dry ingredients and pour both liquid mixes into it and mix all together thoroughly. Turn into prepared tin. When baked, cool on a wire tray and when cold wrap in greaseproof paper. Store for several days before cutting. Baking time: In a moderate oven for 3/4 to 1 hour until firm.

Parkin: 22

Ingredients: 1 lb plain flour 1 lb oatmeal 1 lb demerara sugar 1 lb treacle 8 oz margarine 2 teaspoons baking powder 4 teaspoons ground ginger 2 eggs 2 teacups milk pinch of salt. Method: Cream together fat and sugar. Add dry ingredients, then mix in warm treacle, eggs and milk. Grease and line a large meat tin. Put mixture into prepared tin. Baking time: Gas 2 or 300 degrees F for 1 1/4 to 1 1/2 hours.

Parkin: 23

Ingredients: 6 oz medium oatmeal 6 oz plain flour 3 oz sugar 1 1/2 teaspoons ground ginger 1 teaspoon baking powder 1 flat teaspoon bicarb of soda pinch of salt 3 oz margarine 8 oz syrup or treacle 1/2 pint milk. Method: In a pan melt, without boiling, margarine, treacle and milk. Mix all dry ingredients together. Add them to the pan and fold in. Line and grease a tin. Put mix into tin. Baking time: Approx 1 hour at 375 degrees F or gas mark 4.

Parkin: 24

Ingredients: 8 oz S.R. flour 4 oz butter or margarine 8 oz medium oatmeal 4 oz soft brown sugar 1/2 teaspoon salt 1 level teaspoon ground ginger 1 egg 1/4 pint milk 8 oz black treacle. Method: Mix flour and salt and rub in the butter or margarine. Add the remaining dry ingredients. Beat the egg with the milk and add the treacle.The treacle may be slightly warmed but do not allow it to get too hot. Add liquid to dry ingredients and mix well. Turn into greased 7" square cake tin. Baking time: At 320 degrees F or regulo 2 for about 1 1/2 - 2 hours or until firm.

Parkin: 25

Ingredients: 6 oz plain flour pinch of salt 1 teaspoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon bicarb of soda 10 oz medium oatmeal 6 oz black treacle 4 oz butter 4 oz soft brown sugar 1/4 pint milk 1 egg. Method: Line and grease a 9" square cake tin. Sift together flour, salt, spices and soda. Add the oatmeal and toss lightly to mix. Warm together treacle, butter, sugar and milk until the butter has melted. Cool slightly, add the egg and beat well. Pour into the centre of the dry ingredients and stir rapidly until smooth. Pour into the prepared tin. When baked, cool on a wire rack. Baking time: Bake in a moderate oven until a skewer inserted in the middle comes out clean.

Parkin: 26

Ingredients: 6 oz plain flour 1 1/2 level teaspoons bicarb of soda 1 level teaspoon ground ginger 2 oz medium oatmeal 3 oz soft brown sugar 3 oz butter 4 oz black treacle 1 egg, beaten a little milk. Method: Grease and line the bottom of a 10 inch square tin. Sift flour, bicarb of soda and ginger into a bowl. Add oatmeal and mix well. Put sugar, butter and treacle in a pan and heat gently until melted. Add to the dry ingredients and mix well.

Add the egg and enough milk to make a soft, almost runny mixture. Pour into the tin. Baking time: One hour at 325 degrees F or Gas Mark 3 until risen and firm.

Parkin: 27

Ingredients: 2 oz butter 2 oz white vegetable fat 4 oz soft light brown sugar 6 oz golden syrup 2 oz black treacle 3 eggs, size 3, beaten 5 fl oz milk 4 oz medium oatmeal 4 oz S.R. flour 8 oz plain flour, sifted 2 teaspoons ground ginger 1/2 teaspoon salt 1 teaspoon bicarb of soda 1 tablespoon warmed golden syrup Method: Put butter, vegetable fat, sugar, syrup and treacle in a large pan and melt over a low heat, stirring continuously. Remove from heat, stir in beaten eggs and half the milk. Put oatmeal, flours, ginger and salt into a large bowl and make a well in the centre. Blend in the melted mixture andstir until well mixed. Mix bicarb of soda with remaining milk and stir into mixture. Beat together well. Pour mixture into greased and well lined 8 inch square cake tin. When cooked, brush surface with warm syrup and allow to cool in the tin. Remove and cut into 16 squares. Keep in airtight tin for 2 days before eating. Baking time: 35 minutes at 375 degrees F or Gas Mark 5 until risen and firm.

Parkin: 28

Ingredients: 4 tablespoons malt 4 tablespoons molasses 4.5 fl oz vegetable oil 4 oz wholewheat S.R. flour 4 oz muscovado raw cane sugar 8 oz medium oatmeal 1/2 teaspoon ground ginger

1 egg beaten in 1/4 pint milk Method: Combine malt, molasses and oil over a gentle heat, stirring well until mixed. Mix all the dry ingredients together in a bowl. Add the liquid and the milk and egg. Mix well and allow to stand overnight. Turn into a well greased baking tin. Baking time: 45 minutes at 325 degrees F or Gas mark 3.

Parkin: 29

Ingredients: 8 oz plain wholemeal flour 2 oz fine oatmeal 2 oz wholemeal breadcrumbs 6 oz molasses 1/4 teaspoon ground ginger 1/4 teaspoon mixed spice 1/2 pint milk 2 oz vegetable fat some roughly chopped almonds or hazelnuts Method: Grease a small loaf tin and put a layer of roughly chopped nuts in the bottom. Warm the molasses in a pan. Place all dry ingredients into a bowl, add the milk and molasses and mix well. Melt the fat until clear, add to the bowl and mix thoroughly. Pour into the prepared tin. Baking time: One hour at 350 degrees F or Gas mark 4.

Parkin: 30

Ingredients: 8 oz plain flour 2 level teaspoons baking powder 2 level teaspoons ground ginger 2 oz margarine 2 oz lard 8 oz medium oatmeal 4 oz caster sugar 6 oz golden syrup 6 oz treacle 4 tablespoons milk

Method: Grease and line a 10 x 8 x 1 1/2 inch tin. Sift flour, baking powder and ginger. Rub in fat. Add oatmeal and sugar. Heat syrup and treacle. Make well in centre of dry mix and stir in syrup, treacle and milk. Mix till smooth, then pour into tin. When baked, cool on rack. Keep for at least a week before eating. Baking time: 45 - 60 minutes in centre of oven at Gas Mark 4 or 350 degrees F, until springs back when lightly pressed.

Parkin: 31

Ingredients: 3 oz margarine 6 oz black treacle 4 fl oz milk 6 oz S.R. flour 6 oz medium oatmeal 6 oz soft brown sugar 1 level teaspoon ground ginger 1 egg, size 3, beaten 2 oz flaked almonds Method: Base line and grease an 8 inch square tin. Place margarine, treacle and milk in a pan and heat gently until the fat has melted. Add the flour, oatmeal, sugar and ginger, together with the egg, and beat well. Pour the mixture into the prepared tin. Sprinkle flaked almonds over the top. When cooked, allow to cool in the tin for 10 minutes before removing and allowing to cool on a wire rack. Baking time: One hour, or until firm, on the centre shelf, at 325 degrees F or Gas Mark 3.

Parkin: 32

Ingredients: 8 oz plain flour 1/2 teaspoon salt 1 teaspoon mixed spice 1 teaspoon ground cinnamon

1 teaspoon ground ginger 1 teaspoon bicarb of soda 8 oz medium oatmeal 6 oz treacle 4 oz soft brown sugsr 6 fl oz evaporated milk 4 oz butter 1 egg, beaten Method: Sift together flour, salt, spices and bicarb of soda. Stir in the oatmeal. Warm treacle, sugar, milk and butter until the sugar dissolves and the fat melts. Pour onto the dry ingredients, add the egg and beat until smooth. Transfer to a greased and lined 7 inch square tin. When baked, leave in the tin to cool. Store in an airtight container for a few days before cutting. Baking time: 50 - 60 minutes at 350 degrees F or Gas Mark 4.

Parkin: 33

Ingredients: 4 oz plain wholemeal flour 2 teaspoons baking powder 2 teaspoons ground ginger 4 oz medium oatmeal 3 tablespoons real barbados sugar 4 oz black treacle 4 oz golden syrup 4 oz butter 6 fl oz milk Method: Line an 8 inch square tin with greased greaseproof paper. Sift flour, baking powder and ginger into a bowl. Add the residue of bran in the sieve and the oatmeal. Put sugar, treacle, syrup and butter into a pan and heat gently until melted. Cool, then add the milk. Add the treacle mixture to the dry ingredients and stir well. Pour the mixture into the prepared tin. When baked, lift the parkin out of the tin and cool on a wire tray. This parkin gets stickier if wrapped in foil and stored in a tin for a few days. Baking time: 50 - 60 minutes at 350 degrees F or Gas mark 4, until firm to the touch.