Yorkshire Parkin - Bonfire Night

  Hello everybody!
   This week's blog is a baking blog. I'm baking a special type of cake; it is special because it is a Yorkshire cake. Perhaps you are thinking, why is a Yorkshire cake so special? Well, it's special because my mum is from Yorkshire and this is traditionally eaten outdoors on a cold but, sparkling Bonfire Night (5th November). The best way to explain the flavours is to say it is a Yorkshire version of gingerbread! 
   

 
Serves: 6
Prep time: 30 minutes
Cook time: 90 minutes

   Ingredients: 
8oz/220g soft butter
4oz/110g soft, dark brown sugar
2oz/55g black treacle
7oz/200g golden syrup
5oz/120g medium oats  
7oz/200g golden syrup
5oz/120g medium oats
1 tsp baking powder
4 tsp ground ginger
2 tsp nutmeg 
1 tsp mixed spice
2 large eggs, beaten
2 tbsp milk  

  Method:   
1. Heat the oven to 275F/140℃/Gas mark 1.  
2. Grease an 8" x 8"/ 20cm square cake tin.    
3. In a large saucepan melt together the butter, sugar, treacle and golden syrup over a gentle heat. Do not allow the mixture to boil.  
4. In a big mixing bowl stir together all the dry ingredients. Gradually add the melted butter mixture, stirring to coat all the dry ingredients, and mix thoroughly.  
5. Gradually beat in the eggs, a few tablespoons at a time. Finally, add the milk and stir well.  
6. Pour the mixture into the prepared tin and cook for 90 minutes until firm, set, and a dark golden brown.   
7. Remove the Parkin from the oven and leave to cool in the tin. It will keep for up to two weeks in an airtight container.     

Tip:   You can eat the cake almost immediately but leave it for a few days, if you can resist it! It gets tastier and stickier if you store it for several days. It can also be served warm as a pudding with a dollop of custard or simply with a big mug of hot chocolate.
 

      The Parkin was really delicious, with a moist, sticky topping and rich, treacle taste. Perfect with a hot chocolate or a nice cup of tea. That's all for this week! Love you all!
  Byyeee!!!!