Yorkshire Parkin

Name: Yorkshire Parkin
Ingredients: 8 ounces molasses (not blackstrap); 8 ounces dark brown sugar; 8 ounces Butter/Shortening/Lard; 8 ounces Steel cut oatmeal (medium); 8 ounces Self-rising flour; 2 eggs, beaten; 2 teaspoons ground ginger; 1/2 teaspoon Pumpkin pie spice

8 ingredients

6 steps

Ingredients

8 ounces molasses (not blackstrap)
8 ounces dark brown sugar
8 ounces Butter/Shortening/Lard
8 ounces Steel cut oatmeal (medium)
8 ounces Self-rising flour
2 eggs, beaten
2 teaspoons ground ginger
1/2 teaspoon Pumpkin pie spice

Directions

1

Preheat oven to 300 degrees Fahrenheit. Grease and line a roasting tin/8x8 brownie pan(s) or a disposable roasting tray. This mixture makes a lot!
2

Put flour, oatmeal and spices in a bowl, whisk lightly to combine.
3

Melt fat, sugar and molasses together in a pan. Don't let it boil.
4

Remove this from the heat, and pour it into the dry ingredients along with the beaten eggs and mix well. Don't overmix but make sure it's combined.
5

Bake for 45 minutes to 1 hour, or until a toothpick inserted in centre comes out clean.
6

Cool in tin on wire rack. Now this is IMPORTANT! It will feel overbaked and hard as it cools. But this is the key - you have to store the Parkin a week at least before cutting. Trust me, it softens and mellows, becoming squidgy and deeper in flavour. It's perfect for fall as it has all the right warming flavours.