Why the question mark after the Parkin you may ask?
Well I did not know what Parkin is till this moment and what I have baked is definitely not parkin. Parkins are North English form of ginger bread. I left out the most important ingredient ginger not because I don’t have it my people do not like ginger much. So it is more of a cake than a parkin.
The whole story began When Susan of a The Well-Seasoned Cook put up this beautiful picture of Yorkshire Parkin I flipped.
I had to make it!
I did not see the name of the post I just straight away bookmarked it. Then the print out was hanging as a notice on fridge just waiting for me to just make it.
Finally on Sunday I made it. And was it yummy.
Of course I made changes here is the original yummy recipe.
It was so yummy before I could make the topping it was over. So next time I will make 2 of this so that I can peacefully try the icing.
2 cups all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
½ tsp cinnamon powder (next time I will use 1 tsp)
2 tsp red chilli powder ( next time will use about 3 tsp)+ 1 tsp for dusting on top (optional)
1 cup quick-cooking oats (also known as thin oats)
1 cup milk + 1 cup more (if needed)
4 tablespoons butter (or margarine)
½ cup golden syrup
½ cup honey
1/3 cup of chocolate chips (as baking is never done without chocolate in my place)
1. In a bowl soak oats in milk for one hour.
2. Preheat oven to 180ºC.
3. Grease a 9”by 7” tray.
4. In a large bowl, mix flour, brown sugar, baking powder, cinnamon powder and chilli powder.
5. Melt butter and add to the oats along with golden syrup, honey.
6. Mix well then add the wet ingredients to the dry ingredients and chocolate chips.
7. Beat with a wire whisk till well blended. Since my batter was very thick I added a little milk.
8. Pour in the greased tray. Dust the chilli powder on top and bake for 30 minutes. You may bake it till the cake is slightly brown or the knife comes out clean.