What is the difference between Lancashire and Yorkshire parkin?

What is the difference between Lancashire and Yorkshire parkin?

There is at least one key difference between the two versions however: Yorkshire parkin traditionally uses black treacle resulting in a very rich and dark flavor and color. Lancashire uses golden syrup, resulting in both a lighter color and flavor. Lancashire parkin also tends to be sweeter with a higher sugar content.

Why is my parkin so dry?

Not baking parkin for long enough can mean the gooey mixture inside will cause the cake to collapse/sink as it cools. However, leaving it for longer can make the parkin too dry. The best advice is to check with a skewer 10 minutes before the end baking. Then make a judgement based on how clean the skewer is.

Why does parkin sink in the middle?

Over mixing can cause the parkin to sink in the middle, as too much air gets added this way. Instead simply mix to combine all the ingredients before pouring into the cake tin and baking.

Why is it called parkin?

Originally, parkin was a celebratory cake, eaten at winter festivals; a custom that probably originated with the pagan practice of eating special cakes to mark the first day of winter.

How do you eat parkin?

You can of course eat both of the recipes solo, the parkin can be served straight out of the tin, sticky and dark, on bonfire night, whilst the quince and pomegranate compote can be served with pancakes and ice cream.….or naked, as in straight out of the pan with crème fraîche or cream….

Do you keep parkin in the fridge?

Parkin can also be frozen for longer storage. Wrap in parchment or waxed paper followed by plastic wrap. Place in an airtight container or zip-top bag and freeze for up to three months. Defrost in the fridge before serving.

How do you moisten dry parkin?

All you need to do is brush a little milk or cold water over the cake. Then, place in a preheated, medium heat oven (around 350F/175C) leave for around for up to 20 minutes or until it crisps.

Is parkin meant to be dry?

Parkin is a gingerbread cake traditionally made with oatmeal and black treacle, which originated in northern England. Often associated with Yorkshire. it is very widespread and popular elsewhere, notably in Lancashire. Parkin is baked to a hard cake but with resting becomes moist and even sometimes sticky.

Can I use oats instead of oatmeal?

You can only use oats to make porridge for oatmeal, which is why oatmeal can be called porridge. However, porridge can be made of other grains, so not all porridges are oatmeal.

Can I use porridge oats instead of oatmeal?

What is oatmeal in the UK?

Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as “Scottish Porridge Oats” (rolled), “Scottish Oatmeal” (medium ground), and “Pinhead Oatmeal”. The main uses are: Traditional porridge.

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