Yorkshire Gingerbread Parkin
8 servings
90 minutes
Yorkshire ginger parkin is a traditional treat from Northern England, dating back to old recipes of the 18th century. Its base is treacle and ginger, giving it a rich sweet flavor with spicy warmth. The cake has a dense, moist texture that improves over time as it matures, becoming softer and more aromatic. This dessert is perfect for cozy evenings with a cup of tea, and its taste is especially warming in cold weather. Parkin is often served as a standalone treat but pairs well with butter or thick cream. Its deep aroma and richness make it a symbol of British cuisine, evoking the warmth of home and cozy family traditions.
1
In a large bowl, combine sifted flour with baking powder, sugar, and ginger.
- Wheat flour: 1.5 glass
- Sugar: 4 tablespoons
- Ground ginger: 1 teaspoon
2
In a saucepan, heat the mixture of molasses (can be replaced with maple or regular sugar syrup) and butter, stirring until liquid. Let it cool slightly.
- Light molasses (golden syrup): 100 g
- Butter: 50 g
3
Whisk the eggs with milk
- Chicken egg: 1 piece
- Milk: 1 glass
4
Gradually, in small portions, mixing, pour the warm mixture of syrup and oil into the flour. Knead a thick dough.
- Light molasses (golden syrup): 100 g
- Butter: 50 g
- Wheat flour: 1.5 glass
5
Pour the egg and milk mixture into the dough and mix well
- Chicken egg: 1 piece
- Milk: 1 glass
6
Line a heat-resistant rectangular mold with baking paper. Pour in the batter, smooth it out, place it in a preheated oven at 150 degrees and bake for 1 hour. Let the finished cake cool in the mold, transfer to a plate and slice before serving.
