YORKSHIRE PARKIN | Sticky Ginger Parkin | British Recipe #gingercake #yorkshireparkin #gingerparkin
This bold and robust ginger parkin is made the traditional Yorkshire way, with steel cut oats, ginger pieces, and black treacle (molasses) that produce this deliciously sticky and chewy cake.
Unlike most everyday baking recipes, this is unusual in that the flavors and texture improve with time...so be prepared to bake this and then WAIT around 3 days before it reaches peak state!
The Parkin has its roots in both Yorkshire and Lancashire. The Yorkshire Parkin recipe historically uses black treacle/molasses and the Lancashire version is lighter and uses golden syrup. In this recipe, I have opted to use both although it is heavier on the molasses.
INGREDIENTS
1½ cups steel cut oats (pulsed in food processor)
¾ cup all purpose/plain flour
1½ teaspoons baking powder
2 teaspoons ginger powder
1 teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup golden syrup or corn syrup
⅔ cup black treacle or molasses
¾ cup brown sugar
½ cup butter
¼ cup crystallized ginger, finely chopped
1 egg, lightly beaten
2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin.
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain.
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder.
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes.
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk.
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes.
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares.
Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS.
It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!
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Spiced Ginger Bundt Cake Bakealong | Cupcake Jemma Classics
Hey hey hey! It's time for another Bakealong. You guys have been really baking your little socks off on these Sundays and I just love seeing all of your bakes on Instagram. This week's recipe is for a Bundt Cake but it's not just a boring old vanilla or chocolate one. This one is a tasty, spiced ginger one. I can't wait to see how yours turn out!
Recipe...
SPONGE
250g unsalted butter
220g light brown sugar
1 large egg
345g golden syrup (or dark corn syrup, or honey)
250ml buttermilk (
470g plain flour
1/2 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
2 tbsp ground ginger
45g grated fresh ginger
CARAMEL DRIZZLE
220 g caster sugar
120ml water
245g double cream
1 tsp vanilla
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How to Make Gingerbread Cake - The Victorian Way
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Today we're in for a real treat. Mrs Crocombe is making one of her favourite recipes - a cheap and delicious Gingerbread Cake.
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INGREDIENTS
500g flour
200g butter (salted, or add a generous pinch of salt to compensate if unsalted)
200g brown sugar
500g black treacle
10-15g ginger
3 small eggs (or two large)
1 tsp bicarbonate of soda
A little warm milk
METHOD
Start by creaming the butter (stirring or beating the butter until it is a smooth, creamy and a uniform texture). Then, add the sugar and spice, ensuring that you mix them in well. Beat the eggs briefly before also adding to them to the mix.
Add flour a little at a time, mixing well between each handful. Pour in the black treacle as you go. A little warm water can be used to get the last of the black treacle out of the bowl. Then, add a pinch of bicarbonate of soda to the warm milk before pouring it into the middle of the bowl and mixing everything together.
Once the mixture is smooth, line a tin with butter and brown paper before pouring the mixture in. Place in the oven for about an hour at 180 degrees Celsius (an inserted knife or skewer should come out clean once the cake is cooked). Once ready, turn out the cake and leave it to cool, then cut into small pieces to serve. For decoration, try dusting with a little plain icing sugar or dipping the cake pieces in some fondant icing.
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Jamaican Ginger Cake
When I was growing up, there was always a McVitie's Jamaican Ginger Cake as a treat at weekends. It was dense and sticky and we loved it. They still make it, but it's incredibly easy and very satisfying to make your own Jamaican Ginger Cake.
CHAPTERS
00:00 Intro
00:35 Call to action
00:41 Ingredients
1:30 Prepare the loaf tin
1:53 Mix dry ingredients
2:18 Add the butter
2:30 Oven temperatures
2:38 Make syrup
4:02 Whisk syrup, egg and flour together
4:40 Batter in the oven
5:10 Remove cake and cool down
6:54 Taste Test Time!
The written recipe for Jamaican Ginger Cake is here:
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Molasses Spice Ginger Cake Recipe
This Molasses Spice Ginger Cake recipe is made with the leftover ginger form our Ginger Beer recipe. Filled with the subtle flavours of ginger and spice, this super moist and rich cake recipe is a great way to use up the leftovers form another recipe. You need to take all of the whole spices out of the leftover ginger beer mixture, before adding it to the cake.
Ingredients:
180g (13 Tbsp / ¾ cup) butter
175 mL (¾ cup) water
250 mL (1 cup) fancy molasses
350g (625 mL / 2 ½ cups) all purpose flour
5 mL (1 tsp) ground cinnamon
10 mL (2 tsp) baking soda
200g (250 mL / 1 cup) sugar
145g (5 ounces) ginger, leftover from our Ginger Beer Recipe
2 eggs, at room temperature
How To Make Ginger Beer At Home:
How to make a parchment paper disk:
Cheesy Scalloped Potato Gratin Recipe:
1938 Orange Cake Depression Era Recipe:
Method:
Pre heat oven to 180ºC (350ºF).
Grease and line a 9 round cake pan with a parchment paper disk.
In a pot on low heat; mix together the butter, water, and molasses.
In another bowl, sift together flour, cinnamon, and baking soda.
Once the butter is melted and the molasses is fully incorporated, remove from the heat.
Whisk in sugar and ginger.
Whisk in the eggs.
Gradually whisk the dry ingredients into this batter.
Pour the batter into the cake pan, and bake for 50 - 60 minutes or until a tester inserted into centre comes out clean.
Let cake cool in the pan on a rack for 30 minutes, then run a knife around the edge to loosen it from pan.
Invert cake out of the pan and peel off parchment paper.
Place upright on a rack and allow to cool completely.
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Ginger & Walnut Carrot Cake - Nigella: At My Table | Episode 3 - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: While in some senses Nigella's Ginger and Walnut Carrot Cake is reminiscent of an old fashioned, slightly rustic English Teatime treat, it is also a perfect pudding. Recipe:
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