tag:blogger.com,1999:blog-16479026.post2944126637492594549..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Parkin (or Perkin or Tharf cake)AnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-16479026.post-59322479865200814282021-11-21T05:01:04.251+00:002021-11-21T05:01:04.251+00:00Thanks for sharing. I will notify
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1...A recipe used by my great aunt is as follows...<br /><br />1 lb Marge<br />1 lb Soft Brown Sugar<br />1 lb Treacle Syrup<br />1/2 Pint Milk<br /><br />Put all into a large bowl and heat in microwave till melted.<br /><br />1 lb Self Raising flour<br />1/2 lb of medium Oatmeal (medium to ease off the absorbsion of the oats)<br />4 Liberal Teaspoons of Ground Ginger<br /><br />Mix these all into the bowl with the melted ingredients<br /><br />Beat 4 large eggs and slowly add to the mixture whilst stiring briskly to prevent the egg from scrambling into the mixture.<br /><br />The mixture is very sloppy and wet don't be alarmed at this as it is desired.<br /><br />Line large roasting tin/s with greaseproof paper and bake at gas mark 2 for 1hour -1hr 30mins. When ready it should be firm to the touch and a needle should be clear after probing.<br /><br />Store for a week as your other recipe suggests then enjoy a nice moist parkin. <br /><br />Her recipe so far is the only parkin that I have had that hasn't been dry. Growing up the entire family used to fight to get the scrapings from the bottom of the paper as an extra treat to compliment the cake itselfRikkinoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-82693078734398966982009-04-13T09:42:00.000+01:002009-04-13T09:42:00.000+01:00I also have memories of eating Parkin straight out...I also have memories of eating Parkin straight out of the oven in Brierfield Lancashire when my Great Aunt Alice cooked it. Maybe it was supposed to keep but we rarely left any! It always had equal parts Golden Syrup and Black Treacle.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-78242031202512178042008-10-12T06:16:00.000+01:002008-10-12T06:16:00.000+01:00Steve says, just like I used to have as a kid in S...Steve says, just like I used to have as a kid in Staffordshire! Could do with some grated fresh ginger; cooked for 60 minutes (foil on top for last 15). We didn't leave it a week - almost an hour! It was just slightly warm when we dug in. Awesome! So moist and treacly, just delicious. Thanks for the recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-26115157248942380042008-01-13T18:35:00.000+00:002008-01-13T18:35:00.000+00:00Anna, I feel ashamed for not knowing about this ty...Anna, I feel ashamed for not knowing about this type of cake. it made me enjoy this reading even more.Oh, your child is so cute!!Valentinahttps://www.blogger.com/profile/05508889861448919270noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-70443798940257099652007-12-30T12:40:00.000+00:002007-12-30T12:40:00.000+00:00Do let me know how you get on as the flavour of pa...Do let me know how you get on as the flavour of parkin is so good, it would be great to get a recipe that is properly sticky!Joyhttps://www.blogger.com/profile/16553911583285099223noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-48912119822232507812007-12-27T11:22:00.000+00:002007-12-27T11:22:00.000+00:00Hi Joy,I shall give your recipe a go. I really li...Hi Joy,<BR/><BR/>I shall give your recipe a go. I really like the idea of a syrup poured over the top of the baked sponge - that sounds delicious and would certainly up the moistness of the cake. Yum.AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-64242707158458180672007-12-26T14:14:00.000+00:002007-12-26T14:14:00.000+00:00Hi Anna,I'm loving your tour of British bakes. Isn...Hi Anna,<BR/><BR/>I'm loving your tour of British bakes. Isn't it funny that you can't go into a shop without seeing an aray of French pastries but finding anything more adventurous than a scone is near impossible!<BR/><BR/>I made parkin in November for Bonfire Night (http://almanzosbelly.blogspot.com/2007/10/remember-remember-fifth-of-november.html). It ended up being nice and moist. I used oats instead of oatmeal which might have helped. Also, I was really wary of overcooking it after a dry result the year before so I took it out before it started shrinking from the edge of the pan. <BR/><BR/>I was toying with adding extra liquid at the end, perhaps a ginger syrup (in the same spirit as a lemon drizzle) but I'm sure many Yorkshire folk would be turning in their graves at this suggestion! What about soaking the oatmeal first?Joyhttps://www.blogger.com/profile/16553911583285099223noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-70277098706639767222007-12-17T16:44:00.000+00:002007-12-17T16:44:00.000+00:00Come and collect your award for a top post at Cery...Come and collect your award for a top post at Cerys the Well Done Angel Awards! xDavid Hallhttps://www.blogger.com/profile/15151266175667351992noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-34242940676153738542007-12-07T15:25:00.000+00:002007-12-07T15:25:00.000+00:00Dear Anna, I have just found a series of nice boo...Dear Anna, <BR/>I have just found a series of nice booklet about British and regional cusine, which I have already ordered, you can find it on www.jsalmon.com they are called "favourite recipes...."<BR/>Ciao<BR/>Isabella <BR/>http://mangiocongliocchi.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-89525975388216933152007-12-03T17:23:00.000+00:002007-12-03T17:23:00.000+00:00Funny, I came by here in early November hoping for...Funny, I came by here in early November hoping for this very post! I was hunting for a recipe to make parkin like I remember from my Yorkshire childhood.<BR/><BR/>I tried out a recipe that's on my personal blog <A HREF="http://joellybaby.livejournal.com/138034.html?nc=12" REL="nofollow">here</A>. But to be honest I had a similar problem - it smelled and tasted just right, but was somewhat dry and almost gritty in texture, even after resting a week. Excellent warmed up and served with custard though. I wonder if the recipes with less oatmeal work better?<BR/><BR/>www.fourgoodcorners.comjoellybabyhttps://www.blogger.com/profile/17388896182950673026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-27947469357968238282007-12-03T16:20:00.000+00:002007-12-03T16:20:00.000+00:00Dear Anna, I will link you for sure, and if you ...Dear Anna, <BR/>I will link you for sure, and if you like you can do the same, too. I may translate my recipes in English either, so we can exchanges our recipes . My youngest Jacopo, I think is as old as your wonderful baby. I really love english cake even I am Italian ( I come from Venice)<BR/><BR/>http://mangiocongliocchi.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-20878176665203691132007-12-02T20:57:00.000+00:002007-12-02T20:57:00.000+00:00My Nana was from Darwen in Lancashire, and I used ...My Nana was from Darwen in Lancashire, and I used to love visiting her when there was some parkin in the cake tin. I always associate good cakes and knitting with her. Happy Memories. I need to dig the recipe out right now and make some!!<BR/>carole<BR/>Love your gorgeous blue-eyed helper, tooAnonymousnoreply@blogger.com