Parkin. An essential part of autumn, and not just for bonfire night, or Halloween. I have 124 catalogued recipes for parkin from community cookbooks across the north of England, and I think I can safely say that no two are the same - the proportion of flour to oats, treacle to syrup to sugar, milk to eggs - just so variable. This is a more modern version, with equal flour and oatmeal and egg - the earliest tend to be more oatmeal no eggs and denser. I like both - quite different. Theres no real discernable pattern separating recipes from Yorkshire and Lancashire either. *Shameless advert warning* The recipe is my book, with a more about its history - Yorkshire in recipes and photographs!
Posted on: Sun, 26 Oct 2014 16:22:10 +0000