Ahead of Bonfire Night on Thursday, Dine – a bespoke hospitality and event management company that has a portfolio of venues in Leeds, York, Harrogate and surrounding areas – has shared its recipe for Yorkshire Parkin.
Dine’s flagship venue The Mansion in Leeds will open its doors on Bonfire Night to provide guests with a three-course seasonal menu finished with the Parkin as well as unrivalled views of the popular Rounday Park firework display of which 70,000 people are expected to attend.
Because no bonfire banquet would be complete without Yorkshire Parkin, head chef Peter Harrison here shares his recipe for the region’s favourite sticky ginger dessert.
Yorkshire Parkin
Ingredients
- 200g butter, plus extra for greasing
- 1 large egg
- 4 tbsp milk
- 200g golden syrup
- 85g treacle
- 85g light soft brown sugar
- 100g medium oatmeal
- 250g self-raising flour
- 1 tbsp ground ginger
Method
- Heat oven to 160C/140C fan/gas 3 – grease a deep 22cm/ 9in square cake tin and line with baking parchment.
- Beat egg and milk together with a fork.
- Gently melt the golden syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir this into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for between 50 mins – 1 hour until the cake feels firm and a little crusty on top. Cool in the tin, wrap in more parchment and foil and keep for 3-5 days before eating it (if you can!). It’ll become softer and stickier the longer you leave it – up to 2 weeks max.
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