{"id":854,"date":"2025-11-06T13:01:29","date_gmt":"2025-11-06T13:01:29","guid":{"rendered":"http:\/\/mrraow.com\/?page_id=854"},"modified":"2025-11-08T09:28:58","modified_gmt":"2025-11-08T09:28:58","slug":"parkin-memories","status":"publish","type":"page","link":"http:\/\/mrraow.com\/index.php\/parkin-memories\/","title":{"rendered":"Parkin Memories"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em>This is not the parkin I recall eating as a kid on fireworks nights; this is just a tribute&#8230; <\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Parkin is one of those things found in the North of England (Yorkshire\/Lancashire) which seems just about unheard of elsewhere, It&#8217;s a peasant food dating back to the 1700s, made from oats and treacle, since these were more readily available than sugar and flour at the time. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I have fond memories of eating parkin on bonfire night; in our village, someone was always handing out pieces and it was sweet and spicy and sticky, just what you needed on a cold night. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As an adult, I tracked down and tried a number of recipes before finally giving up and making my own. This probably doesn&#8217;t taste anything like the parkin I ate as a kid, but it does taste just how I remember it tasting. Enjoy!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients: A list<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">175g almond flour<br>175g porridge oats<br>2 eggs<br>150ml almond milk<br>1 tsp baking powder<br>200g Crystallised Ginger<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients: B list<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">125g unsalted butter<br>300g black treacle<br>3 teaspoons ground ginger<br>1 teaspoon cinnamon<br>1 teaspoon nutmeg<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ol start=\"0\" class=\"wp-block-list\">\n<li>Preheat oven to 160\u00b0C<\/li>\n\n\n\n<li>Mix the A list ingredients, and leave to stand while you\u2026<\/li>\n\n\n\n<li>Put the B list ingredients on a double boiler and stir until smooth<\/li>\n\n\n\n<li>Mix all the ingredients together<\/li>\n\n\n\n<li>Put in a baking tin<\/li>\n\n\n\n<li>Cook at 160\u00b0C for 50-60m.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The almond milk and eggs will soak into the oats and soften them a little while the other ingredients are melting. It will also help the oats act as a binding agent.<\/li>\n\n\n\n<li>Mixing the spices with the butter and treacle releases more of the flavours than if you just put them in the dry ingredients (oils carry flavour better than water).<\/li>\n\n\n\n<li>Legend tells that this cake is best if left to age in an air-tight container for a few days before eating. Ours never last that long, so I can neither confirm nor deny.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Vegan modifications<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">125g butter &#8211;&gt; 100g coconut oil<br>150ml almond milk &#8211;&gt; 175ml almond milk<br>2 eggs &#8211;&gt; 2 cooked and pureed Granny Smith apples (10 mins in the microwave in a bowl with an inch of water followed by a minute in the blender should do it)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Consider swapping the almond flour for plain flour if you&#8217;re OK with gluten, since the apples don&#8217;t bind as well as eggs do.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is not the parkin I recall eating as a kid on fireworks nights; this is just a tribute&#8230; Parkin is one of those things found in the North of England (Yorkshire\/Lancashire) which seems just about unheard of elsewhere, It&#8217;s a peasant food dating back to the 1700s, made from oats and treacle, since these &hellip; <a href=\"http:\/\/mrraow.com\/index.php\/parkin-memories\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Parkin Memories<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-854","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/pages\/854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/comments?post=854"}],"version-history":[{"count":4,"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/pages\/854\/revisions"}],"predecessor-version":[{"id":861,"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/pages\/854\/revisions\/861"}],"wp:attachment":[{"href":"http:\/\/mrraow.com\/index.php\/wp-json\/wp\/v2\/media?parent=854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}