I made this on Monday strictly to your instructions, rapped up and sealed in an airtight container until today Thursday, just had some after my tea and it is beautiful, cannot fault it at all, would happily and proudly give to any visitors. Thank you Geoff, this will be a regular in my house.
I'm from Yorkshire and have been testing out all parkin recipes looking for the one, this is it! Came out so good, managed to leave it 13 days. Really impressed. Thank you for this recipe.
So glad I found this video! I'm from America and I was reading a book and came across this cake. It sounded delicious. Every recipe I tried to follow was a little confusing or the person talked so much about other things that I got lost. Your voice is very calming and tells exactly what I need to know. I love how you show each step and you didn't speed up the video. I can't wait to try this out. It looks so yummy!! Thanks a bunch!!
HI Gigi Eyre. I am glad you are interested in Yorkshire Parkin and that the video is paced suitably for you. I hope you make the Yorkshire Parkin and that you enjoy it.
I've made another of these today & it turned out so well. Followed your recipe & directions to the letter again. I will leave it for a couple of days (I hope) as you say it really does improve with age. Thank you again for sharing your informative video it's a pleasure to work along with you. xx
Nice and simple recipe Geoff and glad you mentioned the 3 day rule a few times, it makes all the difference. Each to their own, but i never eat my parkin with any sauce or frosting. Just enjoy the warmth of the spices. Although this is a Yorkshire cake, it pays tribute to land oof spices all over the world ❤
hi geoff ...thanks for doing this parkin recipe ....im going to mske it this week ....you never have to wait for bone fire night ....this will bring back childhood memories for me ..as my aunt used to make this and as you said she would'nt let us eat for a few days ...tgst was the worsed thing cause you could smell it cooking and then you were not alowed to eat it , as a child i could never understand thisxxx
It’s better left 3 days as my mum did, you are correct Geoff. Mum always made for bonfire night. 😄 I have made a couple of recipes of Parking and wasn’t really as I remembered. Yours is Brilliant! Yummy! Yorkshire Lass at heart lol 🇦🇺
I have never had a Yorkshire Parkin before, but I like that if you leave it for a few days the flavours mature. I may try this, thanks for the awesome video Geoff
Hi Geoff, I add chopped stem ginger, dark chocolate and maple syrup to my wet mix. If I'm in the mood, I may even add a handful of blanched almonds too. Yorkshire Parkin is one of my favourite things about the autumn winter months and it showcases just how great our baking traditions are. Very informative video too, thank you for sharing it.
My husbands grandparents were from Yorkshire Huddersfield. This was one of his favorite things his grandmother made. I had to learn to make this before he would marry me... I passed the test. I make this for him often.
Thanks for the interesting video. In Great Britain, Bonfire Night is associated with the tradition of celebrating the failure of Guy Fawkes' actions on 5 November 1605.
Yes indeed. As children we recited a rhyme, most of which I probably cannot recall. But it started Remember, Remember, the 5th of November, Gunpowder Treason and Plot.
Hello Sir, h r u ? u really come up up with different taste of cakes thx.Inshallah I am going to try this cake sir one request plz show cup measurements n nutritious facts for upcoming recipes. My name Sabiha.
Hi I hope you enjoy the cake. I am sorry but I don't have time to do nutritional facts, and may get them wrong anyway as I am not expert. Cups are not the best way of baking, it is much better to use scales and weigh the ingredients.
Ok sir I shall arrange d scale. I haven't tried this recipe, but I made coconut pound cake n cheese onion pasties they were yummy very very light n tasty my family also enjoyed......
Hi Dorna. I don't really know how to describe my accent. I was born and raised in the Greater London. I was taught to speak 'properly' meaning to pronounce words correctly and not to drop letters such as 't' at the end of words.
Oh no, I am rather devasted: Self Raising Flour is not available in the African country I am working in, I can get all the other ingredients, but Not that - and make your own self raising flour just do not work, as no one seems to know the correct ingredient ratio - is there any specific flour and baking agent I could mix up for this recipe please?
Hi Jacqui. There is no need to feel devastated. Self-raising flour is very easy to create. You just need plain flour and baking powder. For each 150g of flour you need to add 8g(2tsp) baking powder. This recipe uses 220g of plain flour and it also uses 4g(1tsp) baking powder. So to convert to self-raising flour you can use 220 plain flour, 4g baking powder and then another 12g(3 tsp) of baking powder. That seems like a lot of baking powder but it will work well since the other ingredients are quite dense.
HI Karen, that's great. Black treacle is perfect. When I buy molasses I tihnk it get it from Holland & Barret, but it isn't necessary really since black treacle is just about the same thing.
It's also nice if you add some sultanas to the mixture. Also, it makes a very good recipe even better if you put a coating of icing on top, made with sifted icing sugar and freshly squeezed lemon juice. Fabulous!
Gosh I bet that smelt good as you stirred! Goddess Delia maintained in her online cake cooking class that parkin always sinks in the middle. And if yours sunk, and Delia's sunk, then I hope mine sinks too! Lol ;)
Hi Mo, from memory the kitchen smelled so good as it was baking. I saw the Blessed Delia on Match Of The Day on Saturday. She was supporting Norwich City as they beat Manchester City, so she was very happy with the result.
Hi The Holy Goat. I am sure you could make that substitution but, obviously, that would change the flavour of the cake. It is all a matter of taste, if you think you would like the curry flavour in the cake then go ahead, but maybe not so much of the spice, so that you get a hint rather than too big a hit of curry.
Hi Tastyfrzz. Mixed spice is a blend of spices that is sold in the UK. You can easily make a small jar of your own using a recipe such as this: www.bbcgoodfood.com/recipes/181605/mixed-spice
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I made this on Monday strictly to your instructions, rapped up and sealed in an airtight container until today Thursday, just had some after my tea and it is beautiful, cannot fault it at all, would happily and proudly give to any visitors. Thank you Geoff, this will be a regular in my house.
Hi Judith. I am so glad you managed to hold off for a few days, it makes it so much better. I am sure any visitors will be happy to enjoy some.
I'm from Yorkshire and have been testing out all parkin recipes looking for the one, this is it! Came out so good, managed to leave it 13 days. Really impressed. Thank you for this recipe.
Hi Elise, that's great. I am glad it is what you were looking for, and that you enjoyed it. Congratulations of leaving it so long. I couldn't do that.
So glad I found this video! I'm from America and I was reading a book and came across this cake. It sounded delicious. Every recipe I tried to follow was a little confusing or the person talked so much about other things that I got lost. Your voice is very calming and tells exactly what I need to know. I love how you show each step and you didn't speed up the video. I can't wait to try this out. It looks so yummy!! Thanks a bunch!!
HI Gigi Eyre. I am glad you are interested in Yorkshire Parkin and that the video is paced suitably for you. I hope you make the Yorkshire Parkin and that you enjoy it.
I've made another of these today & it turned out so well. Followed your recipe & directions to the letter again. I will leave it for a couple of days (I hope) as you say it really does improve with age. Thank you again for sharing your informative video it's a pleasure to work along with you. xx
Hi Linda. It's great that you like this enough to make it again. I am glad you find the videos useful too.
Nice and simple recipe Geoff and glad you mentioned the 3 day rule a few times, it makes all the difference. Each to their own, but i never eat my parkin with any sauce or frosting. Just enjoy the warmth of the spices. Although this is a Yorkshire cake, it pays tribute to land oof spices all over the world ❤
Hi Ecriptus Wood. Thanks very much. I like Parkin any way I can get it, as a snack or as a dessert.
Wow.. Parkin brings back memories of my youth . Saving this recipe .* ( my late mom used to make a sweet cream sauce to serve with it ). Thank-you.
HI 1904say. I am glad that this brought back some memories for you. I hope you try the recipe at some time, and enjoy it.
hi geoff ...thanks for doing this parkin recipe ....im going to mske it this week ....you never have to wait for bone fire night ....this will bring back childhood memories for me ..as my aunt used to make this and as you said she would'nt let us eat for a few days ...tgst was the worsed thing cause you could smell it cooking and then you were not alowed to eat it , as a child i could never understand thisxxx
Hi Gillian, I remember that it tasted great after a few days. But it tastes very good on day one too.
It’s better left 3 days as my mum did, you are correct Geoff. Mum always made for bonfire night. 😄 I have made a couple of recipes of Parking and wasn’t really as I remembered. Yours is Brilliant! Yummy! Yorkshire Lass at heart lol 🇦🇺
HI Carolyn. Oh yes, it's much better after being left for a few days. I am glad you enjoy the recipe.
@@geoffsbakingblog The recipe is perfect! 👍😄
Oh my goodness! How wonderful!
HI Raeschimmel. Yes this is a lovely dessert, especially at this time of year.
I have never had a Yorkshire Parkin before, but I like that if you leave it for a few days the flavours mature. I may try this, thanks for the awesome video Geoff
HI Elliott, you are very welcome. I hope you try it and let me know what you think.
Hi Geoff, I add chopped stem ginger, dark chocolate and maple syrup to my wet mix. If I'm in the mood, I may even add a handful of blanched almonds too. Yorkshire Parkin is one of my favourite things about the autumn winter months and it showcases just how great our baking traditions are. Very informative video too, thank you for sharing it.
Hi Wendy. That is the wonderful thing about cakes like Parkin, you can add little extras in to enhance the flavour just as you like.
Looks great, glad to no it gets better with time, xx x
Hi Karen, thanks. This is one of those recipes that improves if you leave it a few days, if possible.
My husbands grandparents were from Yorkshire Huddersfield. This was one of his favorite things his grandmother made. I had to learn to make this before he would marry me... I passed the test. I make this for him often.
Hi Joy, that's very good. I imagine he enjoys it very much indeed.
I've made this today, so nice, I am having it plain, no cream or custard, still very goodx
HI Karen. That's good. I am glad you are enjoying it. The flavour should develop further if left for a couple of days, in an airtight container.
Thanks for the interesting video. In Great Britain, Bonfire Night is associated with the tradition of celebrating the failure of Guy Fawkes' actions on 5 November 1605.
Yes indeed. As children we recited a rhyme, most of which I probably cannot recall. But it started Remember, Remember, the 5th of November, Gunpowder Treason and Plot.
Hello Sir, h r u ? u really come up up with different taste of cakes thx.Inshallah I am going to try this cake sir one request plz show cup measurements n nutritious facts for upcoming recipes. My name Sabiha.
Hi I hope you enjoy the cake. I am sorry but I don't have time to do nutritional facts, and may get them wrong anyway as I am not expert. Cups are not the best way of baking, it is much better to use scales and weigh the ingredients.
Ok sir I shall arrange d scale. I haven't tried this recipe, but I made coconut pound cake n cheese onion pasties they were yummy very very light n tasty my family also enjoyed......
Hi, I am sure you will enjoy this one too. I hope so anyway.
Thank you looks good 👍
HI Sarah. You are welcome.
I love your accent, what kind of uk accent is it?
Hi Dorna. I don't really know how to describe my accent. I was born and raised in the Greater London. I was taught to speak 'properly' meaning to pronounce words correctly and not to drop letters such as 't' at the end of words.
Oh no, I am rather devasted: Self Raising Flour is not available in the African country I am working in, I can get all the other ingredients, but Not that - and make your own self raising flour just do not work, as no one seems to know the correct ingredient ratio - is there any specific flour and baking agent I could mix up for this recipe please?
Hi Jacqui. There is no need to feel devastated. Self-raising flour is very easy to create. You just need plain flour and baking powder. For each 150g of flour you need to add 8g(2tsp) baking powder. This recipe uses 220g of plain flour and it also uses 4g(1tsp) baking powder. So to convert to self-raising flour you can use 220 plain flour, 4g baking powder and then another 12g(3 tsp) of baking powder. That seems like a lot of baking powder but it will work well since the other ingredients are quite dense.
Will do I've just bought my black treacle couldn't get molasses, x
HI Karen, that's great. Black treacle is perfect. When I buy molasses I tihnk it get it from Holland & Barret, but it isn't necessary really since black treacle is just about the same thing.
It's also nice if you add some sultanas to the mixture. Also, it makes a very good recipe even better if you put a coating of icing on top, made with sifted icing sugar and freshly squeezed lemon juice. Fabulous!
Gosh I bet that smelt good as you stirred! Goddess Delia maintained in her online cake cooking class that parkin always sinks in the middle. And if yours sunk, and Delia's sunk, then I hope mine sinks too! Lol ;)
Hi Mo, from memory the kitchen smelled so good as it was baking. I saw the Blessed Delia on Match Of The Day on Saturday. She was supporting Norwich City as they beat Manchester City, so she was very happy with the result.
Would it be ok to substitute the mixed spice with mild madras curry powder ?
Hi The Holy Goat. I am sure you could make that substitution but, obviously, that would change the flavour of the cake. It is all a matter of taste, if you think you would like the curry flavour in the cake then go ahead, but maybe not so much of the spice, so that you get a hint rather than too big a hit of curry.
No no no.
i wonder if i could wait for 3 days before eating it
HI Lubnar Noor. That is a problem, it is so good that you will want to eat it straight away.
How long in the oven please
HI Andrew. I mention in the video to bake for an hour and a half(90 minutes).
Valeu!
Hi Priscilla. Que linda surpresa! Muito obrigado. Seu apoio é muito apreciado.
Bless you, I wan to be your neighbour!
Hi Rocio Carvajal. I am sure you would be a great neighbour.
That's a lot of sweeteners. I was excited to try this cause I like ginger but I think I'm gonna have to skip this one.
HI Juanita, It seems like a lot but actually this isn't a very sweet cake.
Omg you so do not put custard on parkin am a Yorkshire lass and that is a big noooooo
HI Bowling bill. I am sure many people will agree with you, but for me this is ideal with custard when served as a dessert. Each to their own.
Just put it in the oven I’ll let you know how it turns out
Hi Uhm It's Lillie here. That's great. I hope you enjoy it. Let me know.
@@geoffsbakingblog just tried it, absolute perfection your recipe is amazing thank you so much for sharing your knowledge I’ve really enjoyed it
@@lillierichards4429 Oh that's great. I am so pleased that you enjoyed it.
Not sure what mixed spice is?
Hi Tastyfrzz. Mixed spice is a blend of spices that is sold in the UK. You can easily make a small jar of your own using a recipe such as this: www.bbcgoodfood.com/recipes/181605/mixed-spice
tastyfrzz1 pumpkin spice
Watch in 1.5 speed. You'll thank me 😂