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Tuesday, February 8, 2011

Tuesday Spotlight: Victoria Blisse

Yorkshire Sweet Treat

Scarborough is on the East Coast of Yorkshire and is where my story Sweet Surrender 
 is set. Today I’m going to share with you a delicious cake that originated in Yorkshire and has now spread nationwide. Parkin is traditionally eaten on Bonfire Night (5th November) when we Brits celebrate Guy Fawkes getting busted and not managing to burn down Parliament.  However, this dense, hearty cake can be enjoyed anytime.

When you’ve baked this cake you need to leave it for at least three days in an airtight box or tin so it will get sticky and yummy. Many people recommend you leave it for at least a week. It keeps really well and is delicious on its own or with custard or even with some stewed rhubarb.

4 oz (110g) soft butter or lard
4 oz soft dark brown sugar
2oz  black treacle (molasses for those over the water!)
7oz  golden syrup (corn syrup)
8 oz  medium oatmeal
4 oz  plain flour
1 1/2 tsp baking powder
2 tsp ground ginger
 2 medium eggs, beaten
1 tbsp milk 

First, Preheat  the oven to 275°/140°C then grease an 8" x 8" square cake tin. Now your preparation is done.In a large heavy-based saucepan over a low heat melt together the butter, sugar, treacle, golden syrup. Don’t let it get too hot or to boil, just melt everything together slowly.

Pour the mix into the tin and cook for around 90 minutes until firm and set. Do not over cook! If in doubt err on the side of caution and take out when the centre is still a little undercooked. Remove from the oven and leave to cool in the tin and then don’t open it for at least 3 days. Consume when dark and sticky and rich and don’t forget to cry out, “By ‘eck this is a good bit’o’cake, love!” as you eat it to get that true Yorkshire feel!


Kim S. said...

Thanks Victoria! This sounds yummy! I think I'll have my daughter, the chef in training, give it a go this weekend! ;)

Victoria Blisse said...

Oh, definitely worth having a go at this one. I love parkin. :)