## Parkin Cake: A Sticky, Spiced Delight from Yorkshire
Parkin cake, with its distinctive sticky texture and warming spices, has been a beloved treat in England for centuries. This traditional gingerbread cake holds a special place in hearts, especially during the colder months when its comforting flavors and dense texture provide a warm hug from the inside out.
A History Steeped in Tradition
The earliest mentions of parkin date back to the 18th century, with some records suggesting it was consumed as a winter fuel for the body, providing sustenance and energy for workers. This hearty bake was particularly popular in Yorkshire, where it became a staple of local cuisine. The name ‘parkin’ is believed to be derived from the Old English word ‘parchment’, referencing the cake’s slightly crusty exterior.
Regional Variations:
While Yorkshire is considered the birthplace of parkin, different regions have embraced their own variations. In Lancashire, for instance, parkin often has a more cake-like consistency, while the Yorkshire version is typically denser and stickier. This variation is a testament to the adaptable nature of the recipe, allowing families and communities to personalize it based on their preferences and local ingredients.
A Bonfire Night Classic:
Parkin cake holds a special place in the celebrations of Bonfire Night, also known as Guy Fawkes Night. Historically, parkin was served to warm up those braving the chilly outdoor celebrations. Its warming spices and comforting texture made it the perfect treat for chilly evenings.
Crafting a Sticky Masterpiece:
Making parkin cake is a simple and rewarding experience. The recipe below, adapted from BBC Good Food, yields 16 squares and can be prepared in as little as 15 minutes, with an additional hour for baking.
Ingredients:
* 200g butter, plus extra for greasing
* One large egg
* 4 tbsp milk
* 200g golden syrup
* 85g treacle
* 85g light soft brown sugar
* 100g medium oatmeal
* 250g self-raising flour
* One tbsp ground ginger
Instructions:
1. Preheat your oven to 160°C (or 140°C for fan ovens, gas mark 3). Grease a deep 22cm square cake tin and line it with baking paper.
2. In a separate bowl, whisk the egg and milk together with a fork.
3. In a large saucepan, gently heat the syrup, treacle, sugar, and butter until the sugar has fully dissolved. Once melted, take it off the heat.
4. In another bowl, combine the oatmeal, flour, and ginger. Then add this dry mixture to the syrup blend, along with the egg and milk.
5. Pour the batter into the prepared tin and bake for 50 minutes to one hour, or until the top is firm and slightly crusty.
6. Allow the parkin to cool in the tin before wrapping it in additional baking paper and foil.
Tips for a Perfect Parkin:
* For an extra-sticky texture, let the parkin sit for up to five days before enjoying. It will soften and become even more delectable over time, potentially lasting up to two weeks.
* Experiment with different spices like cinnamon, nutmeg, or cloves to create your own unique flavor profile.
Parkin cake is more than just a dessert; it’s a symbol of tradition, community, and the comforting warmth of a shared meal. So, gather your ingredients, dust off your baking tins, and embark on a journey to create this sticky, spiced delight that will leave you wanting more.
