Recipe Parkin with Whisky

[Morning Glory]

Ingredients:
200ml of vegetable oil of your choice
250g brown caster sugar
3 large eggs
150g black treacle (molasses)
200ml strong black tea
4 tbsp whisky (my choice is Laphroaig )
A small thumb of fresh ginger, peeled and finely grated
2 tbsp of ground ginger
150g oatmeal
300g self-raising flour
1/2 tsp salt

Method:
Whisk together oil, eggs, treacle, sugar, tea, whisky and fresh ginger. In a separate bowl, stir together the oatmeal, flour, ground ginger and salt. Add the dry ingredients to the wet mixture and beat together, until you’re left with a thickish batter.

Pour mix into a lined tin and bake for 30-40 minutes at 180 C, until risen. You may need too cook a bit longer.
After allowing to cool, Its best to leave it wrapped in foil for a day or so for the flavours to develop. If you want to be indulgent, you can skewer the cake and pour over some more whiskey whilst it cools.

 

[classic33]

You can't give that to young uns!

 

[Morning Glory]

You can't give that to young uns!

Course you can. The alcohol is cooked out. But you would want to omit pouring whisky over the cooling cake if you were giving it to kids. OTOH, what about sherry trifle!!!

 

[Morning Glory]

My gran used to serve up sherry trifle at Christmas and she always said afterwards, 'my hand slipped on the sherry'.

 

[classic33]

"Parkin or Perkin is a gingerbread cake traditionally made with oatmeal and treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, 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. In Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas. Parkin is traditionally eaten on Guy Fawkes Night, 5 November, but is also enjoyed throughout the winter months. It is baked commercially throughout Yorkshire, but is mainly a domestic product in other areas."

 

[Morning Glory]

"Parkin or Perkin is a gingerbread cake traditionally made with oatmeal and treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, 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. In Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas. Parkin is traditionally eaten on Guy Fawkes Night, 5 November, but is also enjoyed throughout the winter months. It is baked commercially throughout Yorkshire, but is mainly a domestic product in other areas."

I like the idea of it being called Perkin!

 

[classic33]

I like the idea of it being called Perkin!

Tis written that way, but not pronounced that way. The "e" becomes an "a". Accent required for that part.

 

[sidevalve]

You can't give that to young uns!

Even if all the alcohol was not cooked out the tiny amount that might be left in one piece [or even two!] is I suspect unlikely to turn them into raving slobbering alcoholics overnight

 

[welsh dragon]

By oatmeal, do you mean porridge oats? Or something else. D you have brand name? Thanks. It sounds yummy

 

[SatNavSaysStraightOn]

After all gripe water used to contain alcohol and that was given to new borns! Mind you it is now alcohol free!

 

[SatNavSaysStraightOn]

By oatmeal, do you mean porridge oats? Or something else. D you have brand name? Thanks. It sounds yummy

http://www.allaboutoats.com/guide-to-oats/the-different-types-of-oats.aspx

 

[Morning Glory]

By oatmeal, do you mean porridge oats? Or something else. D you have brand name? Thanks. It sounds yummy

Any standard oatmeal will be OK but choose a fairly finely milled one. Use the fancy stuff like jumbo rolled oats and you’ll end up with a heavier cake with a strange texture!