Lancashire Parkin
Cake Lancashire parkin is a traditional cake eaten on in parts of . Like many gingerbreads, it is baked into a hard slab. It then softens due to the hygroscopic properties of golden syrup.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 150 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat the oven to 150°C (300°F or gas mark 2).
- 02
Warm the tin of golden syrup in a bowl of hot water.
- 03
Mix together all the dry ingredients.
- 04
Empty the golden syrup into a saucepan, and warm it gently without boiling. You can balance the tin over the pan by using two chopsticks.
- 05
Melt the margarine into the syrup.
- 06
Use the margarine wrapper to grease a 12-inch square baking tray (an 11x13 inch pan will also work). Line the tin with baking paper.
- 07
Mix the hot syrup and fat into the dry ingredients. Stir thoroughly but quickly.
- 08
Spread the dough into the baking tray. Put it on the bottom shelf of the preheated oven, and bake for 2 hours.
- 09
Remove from oven, and turn the slab out from the tray onto a cooling grid. After an hour, cut into four, and store in a sealed tin for 48 hours to reach correct consistency. It can be eaten while warm, but it is better if it is stored at least overnight.
- 10
Cut into long strips, getting between 8 and 12 slices from each quarter.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Clem Rutter, Rochester, Kent; view original image record .
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