A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
A Bonfire Treat!
Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
I LOVE sticky ginger parkin, it’s one of my favourite treats at this time of the year, and is JUST perfect for Bonfire night along with treacle toffee aka Tom Trot toffee, tomato soup in cups, chilli, stews, soups and toffee apples…..my recipe is simple, an old family recipe that my grandmother used to make, but I have added an extra ginger kick with crystallised ginger, as I am a REAL ginger nut! I DO have another gingerbread recipe, which is larger, bolder and spicier than this one…..Dark Sticky Double Gingerbread…….and that particular recipe is definitely not a shy retiring kind of gingerbread, but is a very dark and sticky piece of culinary work!
Dark Sticky Double Gingerbread
But this year, I wanted to share my family parkin recipe, which is also a double ginger recipe, but has oatmeal added for a lovely added texture. And, as I am still heavily into quince, I’m trying to use them all up, I decided to elevate my Sticky Yorkshire Ginger Parkin to another culinary level and serve it with a divine little Quince and Pomegranate Compote.…..the quince compote with added pomegranate syrup, (courtesy of Atkins and Potts) is fragrant and musky with buttery undertones…..it’s quite simply divine! It’s the perfect accompaniment for the parkin, and I then heated the parkin up in the microwave for a few seconds before dolloping the compote over the top…..almost like a pudding, but in the afternoon with a cup of tea.
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
You can of course eat both of the recipes solo, the parkin can be served straight out of the tin, sticky and dark, on bonfire night, whilst the quince and pomegranate compote can be served with pancakes and ice cream.….or naked, as in straight out of the pan with crème fraîche or cream….
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
Parkin – let’s get historical for a moment:
Parkin or Perkin is a soft cake traditionally made of oatmeal and black treacle which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, its precise origins are unclear, and it is very widespread and popular in other areas, such as Lancashire. Parkin is generally 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 Bonfire Night, the 5th of November.
The principal ingredients of a Yorkshire parkin are flour, oatmeal, black treacle (similar to molasses), fat (traditionally lard, but modern recipes use butter or margarine), brandy and ginger. While it is possible to find recipes that omit oatmeal or treacle, or even both, these are generally considered distinctive features of Yorkshire parkin, and it is hard to see what would distinguish it from any other gingerbread without them. Both were important constituents of the Northern, working-class diet in the late 18th and early 19th centuries, so it is likely that parkin evolved in that period of the Industrial Revolution. However, Lancashire Parkin is baked using Golden Syrup and extra sugar. The secret of a good parkin is the texture.
One of the key features of parkin is that it retains its texture well and can be kept for a week or two in a sealed tin or box. In fact, connoisseurs often prefer to eat it slightly aged. Fresh parkin is frowned upon, but sometimes eaten as an accompaniment to a compote of tart fruit, like cooking apples or gooseberries. This would have made parkin particularly suitable as a working-class Sunday treat that could be eked out for packed meals on working days. The name is sometimes given as perkin, and it is often pronounced as such in the Midlands, even when the normal spelling is retained. Both Parkin and Perkin are diminutives of Peter. They are also common English family names and were used in the past as pet forms of the Christian name “Peter”.
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
I hope you enjoy my two Bonfire Treats. But, it’s time for me to leave now, I am off to make tea, cheese on toast by the fire! See you tomorrow, when I have a very special weekly meal plan to share with you……..Karen.
PS: The recipes for Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote are below.
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
Sticky Yorkshire Parkin
Print recipe
| Serves | 12 slices |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Christmas, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 225g/8oz self raising flour
- 55g/2oz medium oatmeal/pinhead oatmeal
- 110g/4oz soft brown sugar
- 2 tsps ground ginger
- 1 tsp bicarbonate of soda
- 1 egg
- 200ml/7fl oz milk
- 55g/2oz butter
- 55g/2oz golden syrup
- 55g/2oz black treacle
- 55g/2oz crystallised ginger (finely cut into small pieces)
Note
A traditional sticky Yorkshire parkin with oatmeal, ginger, treacle and golden syrup. Leave for 24 hours before cutting and eating for extra stickiness! Perfect for Halloween or Bonfire Night.
Directions
| Step 1 | Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in square tin or roasting tray. |
| Step 2 | Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl, then add the oatmeal and crystallised ginger pieces. |
| Step 3 | In a sauce pan gently heat the butter, treacle and syrup until melted. |
| Step 4 | Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. |
| Step 5 | Pour in the egg and milk and stir until smooth and pour into the lined tin or tray. |
| Step 6 | Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean |
| Step 7 | Leave for 24 hours in the tin before cutting and eating. |
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
Quince and Pomegranate Compote
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Condiment, Dessert, Side Dish |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
Ingredients
- 50g (2oz) butter
- 750g (1 1/2lb) quinces, peeled, cored and diced into slices
- 100g (4oz) caster sugar
- 2 to 3 tablespoons Pomegranate syrup (I used Atkins and Potts Pomegranate Syrup)
Note
A delectable way to serve quince - simply poached in butter with sugar and with splash of pomegranate syrup added for an extra special flavour burst. Serve this compote with pancakes, parkin, cakes, ice cream or just on its own with cream.
Directions
| Step 1 | Melt the butter in a saucepan, add the quince and gently fry in the butter. |
| Step 2 | Sprinkle over the sugar, gently stir until dissolved and simmer for about 8-10 minutes until the quince are soft. Add the pomegranate syrup and allow to cool. |
| Step 3 | Serve warm or leave in the fridge until needed. Reheat gently to serve warm. |
A Bonfire Treat! Sticky Yorkshire Ginger Parkin with Quince and Pomegranate Compote
As I think this recipe showcases the VERY best of British baking and cooking, a traditional recipe of ginger parkin served with a compote of quince, that most Elizabethan of English fruits, I am entering this into the grand finale of The Best of British, hosted by Fiona and New World Appliances.
Hannah says
Your parkin looks so deliciously sticky and yummy – I made some today for bonfire night too! We always have a big bowl of fiery chilli to warm is up after watching the fireworks. Gorgeous looking accompanying compote.
Karen says
Thanks Hannah! I think that apart from bangers and tomato soup, chilli and parkin are my favourite bonfire meals! Karen
Mamacook says
Wow, that’s so seasonal and lovely. I make parkin to my mum’s recipe but she doesn’t have oatmeal in hers (the recipe is on my blog). I’m working in Yorkshire right now and tried some proper parkin the other day and it was lovely but so heavy. Not sure I could have more than one slice a week! Still, that will put hairs on your chest lass!!!
Karen says
Thanks so much! It is still being enjoyed, and is with parkin, is even better days after it has been made, extra sticky and lush! I will pop over to see your mum’s parkin recipe, maybe next year we need to have a parkin bake off! Karen
Franglais kitchen says
Oooh I do love parkin and this compote does look super am sure it must have tasted wonderful together.
This months one ingredient is Pomegranate by the way (Laura is hosting) – would love you to link up as this is such a super recipe x
Karen says
Thanks Nazima, I subkitted a recipe already and was not sure if I could add another one, but I will link this up later! Karen
Karen says
Thanks Nazima, I submitted a recipe already and was not sure if I could add another one, but I will link this up later! Karen
rebecca says
this looks wonderful and enjoyed the history in the post have a great bonfire night wish I was in the UK
Karen says
Aw thanks Rebecca! Maybe you will have to instigate a bonfire party over the pond, just as an excuse to make lovely sticky parkin!
All That I'm Eating says
I love this Karen! I did something similar recently when I made my first Parkin!
Karen says
Thanks so much! Is it a recent post? I must pop over to see what you made……Karen 🙂
All That I'm Eating says
Yes it’s just gone up now; with caramelised pears!
Karen says
Brilliant, I will take a look as soon as I have written my WW2 Post! Thanks! Karen
Katharine says
I LOVE parkin too, especially with extra ginger – absolutely perfect! Your recipe sounds delicious just as it is but I’d love it with a hunk of cheese too!
Karen says
Thanks Katharine, this is very gingery! I still have half of this Parkin left and it is beautifully sticky and dark now. And yes, this Parkin would be great with cheese too…..Wensleydale I think!
Dominic says
i don’t think i’ve eaten quince like this before, it looks incredible!… and what an excellent idea to eat it with the sweet ginger parkin, very chic! and perfect for tonight, bet those tastes explode in your mouth!
Karen says
Thanks Dom, it was a last minute recipe idea, as I had so many quince left and thought why not make a compote to go with the dark sticky ginger Parkin!
What Kate Baked says
What a fantastic twist on such a Bonfire Night classic Karen! Parkin simply shouts ‘Autumn’ from the rooftops!
Karen says
Thanks Kate, it was, is, as we still have some left, proper lush! Karen
Elly says
That quince compote looks BEAUTIFUL. I adore quinces and really want to make that now!
Karen says
Thanks so much Elly! Karen
Laura@howtocookgoodfood says
Oh I am so tempted by this and seeing as I am going to a belated firework display this Saturday then I think it could go down very well with my friends. And Nazima is right, you could add it to One Ingredient if you fancy it. Pomegranate molasses is definitely allowed!
Karen says
Brilliant! I will add the link and logo next time I am in my dashboard! Karen
Jacqueline says
They both look wonderful Karen and I love your tea plate 🙂
Karen says
Thanks Jacqueline, I bought it for 10p at a car boot sale!
ashleigh says
looks great for a winter night!
Helen Keene says
Wow the Sticky Yorkshire Parkin looks delicious! I love ginger parkin and will definitely have to have a try at your recipe!
Karen Booth says
Thanks – it is a family recipe!
WandaFish says
I’ll definitely be trying your sticky parkin, it’s one of my all time favourites. I bought one for bonfire night this time and it was dreadful!
anthony harrington says
not had parkin for years! fab for a winter warmer!
Maya Russell says
I LOVE sticky gingerbread. A nice combination with quince and pomegranate.
Fiona Matters says
That looks gorgeous. I adore gingerbread. This looks particularly fabulous and sticky!
esther james says
I love ginger cake, can’t wait to give this a whirl
Lexi Earl says
I love a sticky parkin and this looks great. Neat idea with the addition of the quince.
Stephen Postlethwaite says
My word! That parkin looks amazing! I shall have to beg the wife to partake in a spot of baking!
Judith Allen says
My parents are running a community cafe in March, proceeds going to the MS Trust, and this looks a good cake to take. Not everyone fancies something iced, and a traditional choice is good. And I like it. Which is enough reason really!
Maya Russell says
Shared on Twitter: https://twitter.com/maisietoo/status/331323402390491137
Claire Willmer says
Lokks delicious, thankyou x
Barbara says
I love the recipe… I love the historical details of it… I love the way you write as this make me “live ” in any recipe…
Many compliments, dear Karen!!!
Barby (Italy)
Karen says
Thanks so much Barby and welcome to Lavender and Lovage too! Karen
Barbara says
love the recipe… I love the historical details of it… I love the way you write as this makes me “live ” in any recipe…
Many compliments, dear Karen!!!
Barby (Italy)
Helen says
Dear Karen,
I made your sticky Yorkshire parkin yesterday which I’ve just tried and it is excellent. Thank you very much for sharing this recipe. I can’t tell you how many parkin recipes I’ve tried yet been disappointed. Yours is really lovely. Next I intend to try your recipe for dark sticky double gingerbread. Thank you again.
Karen Burns-Booth says
Hello Helen – thanks so much for this message and I’m really thrilled that my recipe for Yorkshire Parkin was lovely too. Karen