Cookbook:Lancashire Parkin

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Cookbook | Ingredients | Recipes | Cake

Lancashire Parkin
Lancashire Parkin 5022.JPG
Category Cake recipes
Servings 32 slices
Time 15 minutes preparation - 2 hours in oven- two days to soften

Lancashire Parkin is a traditional cake eaten on Fifth of November in parts of Greater Manchester. Like many gingerbreads it is baked into a hard slab- then softens due to the hygroscopic properties of Golden Syrup.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Preheat the oven to 150°C (300°F or Gas Mark 2).
  2. Warm the tin of Golden Syrup in a bowl of hot water.
  3. Mix together all the dry ingredients.
  4. Empty the Golden Syrup into a saucepad and warm gently, do not allow to boil. I balance the tin over the pan by using two chop-sticks.
  5. Melt the margarine into the syrup.
  6. Use the margarine wrapper to grease a 12 inch square baking tray (an 11 by 13 will work). Line the tin with baking paper or baking parchment.
  7. Mix the hot syrup and fat into the dry ingredients. Stir thoroughly but quickly.
  8. Spread the dough into the baking tray. Then put it on the bottom shelf of a cool oven and bake for 2 hours.
  9. Pass the mixing bowl and a spoon to the children- they will know what to do.
  10. Remove from oven, turn out from tray onto a cooling grid. After an hour, cut into four and store in a sealed tin for 48 hours to reach correct consistency. In can be eaten while warm, but it is better if it is stored at least overnight.
  11. It is cut into long strips, getting between 8 and 12 slices from each quarter.