Ever wondered how to make parkin? This easy old fashioned parkin recipe is an age-old recipe passed down through generations of the family, and one that Chris’s Grandma had down to a fine art.
On a Sunday for a long as I knew her, right up until when she was 96. Grandma baked huge batches of home made Parkin for friends and family. She even used to bake a batch every time I visited Essex for my Mum and Dad, who, like everybody else just loved her secret recipe.
Grandmas Secret Old Fashioned Lancashire Parkin Recipe
The reason it was secret, well we just couldn’t decipher her handwriting or measurements. I remember years ago she scribbled the recipe down for me, a cup of this, spoon full of that. And lets just say it ended in disaster and I never tried it again until now, after careful deciphering I can share Grandmas secret Parkin Recipe with you.
How To Make Grandma’s Old Fashioned Parkin Recipe Cake
You Will Need
- 8 Oz Self Raising Flour
- 3 Oz Sugar (White or Brown)
- 1 Tsp. Bicarbonate of Soda
- 3Oz Butter or Clover
- 1 Tsp. of Ground Ginger
- 1 Egg
- 2 Tbsp.’s of Syrup ( Grandma always used golden syrup but you can also use 50 50 with treacle)
- 1 Breakfast Cup of Warm Milk
Instructions
- Pre-heat the over to 180 degrees
- Rub the Clover into the flour and sugar
- Mix together the Bi Carbonate of Soda and Ginger and then fold into the mixture
- Beat the egg and then add that and the syrup to the mixture with a wooden spoon
- Add the warm milk and mix well before transferring to a cake tin lined with greaseproof paper
- Bake at 180 degrees for the first ten minutes
- Then turn the oven down to 140 for the last 25 minutes
- Take from the oven and allow it to cool slightly, before serving warm with vanilla ice cream.
- Or alternatively put in an airtight container and leave for a day or two, the longer you leave it the stickier it gets.
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Grandmas Easy Parkin Recipe
A quick and easy parkin cake recipe.
Ingredients
- 8 Oz Self Raising Flour
- 3 Oz Sugar (White or Brown)
- 1 Tsp. of Bicarbonate of Soda
- 3 Butter
- 1 Tsp. of Ground Ginger
- 1 Egg
- 2 Tbsp.’s of Syrup
- 1 Breakfast Cup of Warm Milk
Instructions
Pre-heat the over to 180 degrees
Rub the Clover into the flour and sugar
Mix together the Bi Carbonate of Soda and Ginger and then fold into the mixture
Beat the egg and then add that and the syrup to the mixture with a wooden spoon
Add the warm milk and mix well before transferring to a cake tin lined with greaseproof paper
Bake at 180 degrees for the first ten minutes
Then turn the oven down to 140 for the last 25 minutes
Take from the oven and allow it to cool slightly, before serving warm with vanilla ice cream.
Or alternatively put in an airtight container and leave for a day or two, the longer you leave it the stickier it gets.
Notes
Allow 15 minutes to cool
If you dont have butter you can substitute for cooking margarine
Nutrition Information:
Yield: 10 people Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 320mgCarbohydrates: 30gFiber: 1gSugar: 10gProtein: 4g
Oh Sarah it looks so good, love your photos and I do think it is so lovely to have a recipe that has been handed down and reminds you of a special person. xx
Ah thank you Hayley, yes it is so precious to us all and is in essence one of Grandmas great legacies, she was famous for this recipe x
Mmm…that looks delicious! I bet it tastes even better knowing it comes form Grandma’s recipe. I am attempting to make my Grandma’s Christmas Cake this year for the first time. I hope it works out and is worth all the hard work!
Thanks Bronwyn, oh it does and I am so blessed it was a success and the boys endorsed it as having a great likeness x
Nom nom!! This looks so delicious!!!! We make my nana’s secret recipe marmalade and I love the fact it’s been passed down! Beautiful pics Sarah – this is a lovely post xxxx
Thank you Caro, yes it is so lovely to have a recipe passed down isn’t it? And it tastes amazing x
YUMMY!!! This looks amazing Sarah and what a fab recipe – love anything like this xx
Thanks Jess, it tastes amazing, in fact too good I cant resist it xx