Dude. Food. History AND useless information. How could this channel get any better. Love your work. "Remember, remember! The fifth of November, The Gunpowder treason and plot; I know of no reason Why the Gunpowder treason Should ever be forgot!"
Glen, I've been using all spice for years and always thought it was a mixture of spices...when you made the distinction between all spice and mix spice I paused the video, went to my kitchen and took a hard look at the all spice container and lo and behold there was a picture of all spice berries on it lmfao you just blew my mind. Merci beaucoup!!
Remember Remember the 5th of November. Mum’s Lancashire Parkin recipe (she’s actually from Lancashire near the Yorkshire border) you rub the lard into oats and flour like making pastry and then stir in wet ingredients. Use scotch oats (available in Canada) Recipe is in ounces not cups calls for “enough milk to mix” “Penny for the Guy”
The Scottish oats in Canada arent all that authentic though. If you want real Scottish oats you have to do things the old fashioned way and ride across the English border at dawn (preferably so the sun is at your back to retain the element of surprise) and take their oats using your claymore. Pro tip: while you're there you can also take the butter and flour you'll need for the recipe!
My dad used to work at a bakery in a place called Otley in North Yorkshire and there parkin was legendary . As you can imagine as a child I was always snaffling wedges of the lovely stuff .
I always feel I’m in the kitchen with a couple of old friends just drinking coffee and eating cake talking about our mutual cooking experiences when I’m watching your videos. This was no exception. Love how you two crit your own work, I learn as much if not more about the recipes. Great one!
Parkin is traditionally eaten on November 5th (bonfire night) in Yorkshire & Lancashire (Northern England) - but it's a traditional northern English winter treat (great with a nice cup of tea).
Generally when referring to syrup and treacle we'd be using Lyle's Golden Syrup and Lyle's Black Treacle. You can get it from Canadian Amazon but it seems to be more expensive than it is here in the UK.
In Vancouver you can get both lyle's products in tins in most grocery stores no problem. For some reason my english grandma always had golden syrup and preferred it to maple syrup, which seems crazy to me, probably just good childhood memories.
Yorkshire parkin is great! Although I've never had it with lard, we used butter or margarine when I was growing up. It's meant to be heavy, it's a filler! Top tip from a fully qualified Yorkshireman, best enjoyed with a glass of full fat milk!!
Thanks for watching everyone! Check out our bagged Milk T-Shirts (teespring.com/stores/glen-friends-cooking), and if you are heading to Heading to Guy Fawkes / Bonfire Night in Portugal Cove - St. Philip's Newfoundland; here's some info: pcsp.ca/guy-fawkes-night/ pcsp.ca/event/guy-fawkes-bonfire/
As a Yorkshire lass I'm always ready to try out a different parkin recipie. Usually im using large amounts of butter and golden syrup and brown sugar and only a bit of treacle. I've heard of people using lard so was interested to give this a go. I couldn't bring myself to use oats though, thats sacrilege, has to be oatmeal! Just taken it out the oven and it looks and smells pretty good. Now I have to wait two weeks to find out how it tastes. My grandma insists on eating hers with butter on it. Thankyou for this video it's always fun to see people in different countries making traditional recipies of your region.
Watching this episode inspired me to make a parkin using butter, ginger powder, egg, oatmeal, golden syrup, molasses, sugar, self raising flour and milk. Baked in large loaf tin. Looked and smelled divine when it came out of the oven. Will wait 5 days to taste. Fingers crossed I can wait that long!
Bake on a low heat for about an hour and a half - much softer result and moisture and definitely use medium oatmeal and add a splash of milk as the oats suck the excess liquid. PS. dates do work well too
Hi Glen. I am a Yorkshire woman. Every family had their own recipe. A variation of the same ingredients. I remember my Gran making it when I was a girl. I loved it xx
Thank you for cleaning off the sides of the bowl while mixing. Nothing annoys me more on cooking shows where they use too small a bowl and leave mix in it after. My Mum would practically clean the bowl when she was baking.
Even if I don't show it on camera, we always clean the bowls. But no-one want to watch 5 minutes of scraping do they? There was at least 5 minutes of scraping footage that we cut out on this one.
That was a deal between the US and Canada. Wed take down the Russians if they came across the arctic to attack canada as well as protecting them in any other wars, and in return the canadians had to bake in Farenheit. Admittedly the US would have shot down Russian bombers for a half eaten Montreal bagel but the canadians didnt learn that until after they signed the contract.
Seems likely, but I wonder if it also has something to do with how Metric temperature doesn’t have much range. I like freezing at 0, but the scale should boil at 200. 70 F is about 21 C 68 F is 20 C As messed up as Fahrenheit is it’s a more granular measurement system.
This stuff is super common here in Leeds and West Yorkshire in general. Can get it in the local corner shop year round. Great to see it on here!! I love this stuff
Glen, you are the Guy JONES (@guy jones of TH-cam fame) of the culinary world! You NEED to be a guest chef on the Townsends!!! Thank you for making the past and history so delicious!!🤩🥇🏅👍👍 This really is a must recipe!
Hi Glen. As a yorkshireman , i remember having this baked by my mum every year for Guy Fawkes Night (Nov 5th). Mum used Tate & Lyle's Black Treacle instead of the molasses, and Tate & Lyle's Golden syrup. Years ago Tate & Lyle's were major sugar refiners in the UK. Also the brown sugar was always Muscovado sugar (darker brown sugar) I don't know if that would be available in canada. It gives a more treacle-like flavour than normal brown sugar. I loved mum's Yorkshire Parkin, and no matter how many trays she made, very rarely was there any left. By the way, she also baked it in a tray about the same size as yours, ans your seems to be about same sized slices (about 1 - 1.5 inches high) but I remember the oatmeal being slightly finer (maybe a medium oatmeal). Many thanks for making a very firm Yorkshire favourite of mine!!
Which good cheese?? I can’t imagine all cheeses would go with ginger cake… are we talking mature cheddar? Wensleydale (from Yorkshire)? Or something more continental like Gruyère, Manchego or Camembert?? And do you melt the cheese or stick a slice (or chunk) in it? Are you toasting the cheese on top or eating it cold? More info/tips please. Trying to picture what cheese goes with ginger besides cream cheese… Intrigued!
Is it weird that I can actually smell this?! Parkin was such a huge part of my childhood, growing up on the border between Lancashire and Yorkshire. To me, it's synonymous with Bonfire night, along with black peas and treacle toffee. I'm going to have to make it now!
Only one treacle or black treacle for that matter in the UK. Lyle's golden syrup, or Lyle's black treacle. It has a dead lion on the front surrounded by bee's with the inscription "Out of the strong came forth sweetness" the tins are useful, they used to put jam in tins instead of jars, and in the trenches on world war one the tins were often used to make improvised hand grenades. (Jam tin grenade)
Dear Glen, Can you please bake the ever-illusive Russian Honey Cake Medovik, I am dying to get it right & you are my go to clinical surgeon when it comes to recipes. Sam From Sudan🇸🇩
I love how you can just roll off your Guy Fawkes trivia off the top of your head. A former resident of Leeds, can very much confirm Parkin is still a thing.
Hi, watching from Newfoundland! Our town, Marystown (on the south coast) has a Bonfire every year. Never heard of a parkin, until now! Looks tasty! I enjoy all your videos!
Cant have bonfire night without parkin. I've just made mine this weekend ready for the 5th (it's better after a few weeks) if you use muscavado sugar instead of white or brown it takes on a stronger treacle like flavour.
Lancashire resident here. Lancashire parkin is a little different, the oats are ground more finely and we use less of them, we use golden syrup instead of treacle (or a blend of the two depending on where you're from), and we often only use ginger (and sometimes add spices like cinnamon, nutmeg, and cloves). The North of England is really diverse with recipes, and I recommend just trying a few parkin variations until you find your favourite!
@@angel102ify not true, for example I can buy Morrisons own brand golden syrup which wouldn't be possible if it was a brand name. It's just two different names for the same product.
@@angel102ify we're not discussing Lyle's though are we, we're discussing golden syrup. Lyle's is obviously a brand name, golden syrup on the other hand is not, it is simply another name for light treacle.
When my nana made ginger parkin I think she used to add the milk to the oats, and let it soak in, while she made the other preparations. So the oats when added were quite moist.
My Yorkshire born mother-in-law made Parkin with her regular baking, along with Eccles cakes (I know these a from Lancashire but they were a regular in her baking repertoire too). Now divorced and the in-laws living in another state, I do miss these treats, though we’d now need to find GF recipes as one of our kiddos has celiac disease.
OMG I've been thinking about Parkin baking and beer brew tonight and ran across your video. Before viewing I thought of dates. I want to try brewing a treacle, ginger, oat beer. TGO .
Parkin is still made in the UK, but isn't exactly common here any more. Something I miss from my childhood (only 20 years ago 😂) is Lardy Cake, that's fallen heavily out of favour.
I live in Yorkshire, I do enjoy Parkin, does look a little dry there, it's usually a bit more moist! with a sticky top to it! Though I am not sure what the dark sticky top is or how it's done, it has a darker sticky sweet layer over the top usually.
Thank so much Glen for your fun info packed recipes. Lived in Shepards Bush neighborhood of London for a year. Arriving to Graton Road young kids in the street were singing an original ditty “All I want is 2p ...” They would of course ask for a p for the Guy on his day. My video seemed to lack your recipe for the parkin and the spice mix, I am sorry to say, it ended with the 5 Roses cook book page. I enjoyed three of your works today and am happy I did. Thanks
Well, I’m a sucker for anything oatmeal, so I will try this one day. Maybe as a winter snack cake. I think in both imperial and metric depending on what it is because when I was a kid, they started off teaching us the old way, then switched. Yes, I did think allspice was a mixture for a long time. Dates would be a winner in the mixture too. Just to moisten it up.
This really reminds me of wartime ANZAC biscuits, baked for Australian soldiers in WW1. A lot of common ingredients and flavours. One of my all time favourites, and still very common to bake and buy here in Australia.
This is really nice to have with a sharpe crumbly cheese such as Wensleydale, its like cheese with apple pie. There is a saying " apple pie without cheese is like a hug without a squeeze).
Hi, Glen. Parkin is still very popular in Yorkshire and Lancashire, especially for Bonfire Night. It is made with oatmeal, rather than rolled oats, and needs to be wrapped in greaseproof paper and stored in a tin for at least a week to soften and develop its characteristic stickiness. It is often served sliced and buttered.
PS. "Syrup" in the UK means golden syrup, which is sold in every supermarket here. If you want to make your own, the Teesside Chef has a method on his TH-cam channel. Black treacle is generally used here, rather than molasses, but molasses was used in parkin recipes in England right into the twentieth century.
PS. "Syrup" in the UK means golden syrup, which is sold in every supermarket here. If you want to make your own, the Teesside Chef has a method on his TH-cam channel. Black treacle is generally used here, rather than molasses, but molasses was used in parkin recipes in England right into the twentieth century.
Soak the oats with milk before making the batter. This will prevent oats stealing moisture from your batter during baking and drying out the finished product.
Love Parkin. My nan was from Lancashire so I’m used to the Lancashire recipe. The recipe differs around the country like Yorkshire Parkin is different to Lancashire Parkin. I think it’s in Hull where you will find Parkin more like a biscuit. Maybe it’s not Hull, I’m not too sure but the reason for the 4 recipes is because it’s made differently depending on where you are in the north of England. I will never forget my Nan turning up with her Lancashire Parkin. It should be very soft and really sticky on top. The secret is to leave it at least a week before cutting. The flavour just gets better and the top of the cake gets stickier the longer you leave it.
I love your Sunday oldies. My Mom (93 yo) just gave me "Any one can bake" 1929 Royal Baking Powder Co. It is hardcover and even has a whole bunch of colour pictures, both of which I find surprising given the date. Yorkshire Parkin does not appear in it but I love these old cookbooks and your Sunday oldies. I have both apple and pear trees and made a apple-pear sauce and I think I will try your recipe with some of this mixed in :) Love your channel, HUGE fan, even after I discovered that behind the curtain there is no wizard in oz... omg I always thought that was your real kitchen, wow you have quite the setup bro!
I haven't had Parkin since my grandma passed away, She used to make it weekly, we live in Lancashire which is the shire next to Yorkshire. Yorkshires symbol is the White Rose, and ours is the Red Rose.
Hi Glen, I eat parkin quite regularly as my Mum absolutely loves it so often we'll go and have a slice in a cafe or she'll buy it from a supermarket, I have to be honest though, I've never made it myself. When we have it it's always much darker than yours was, it's pretty much black and it should be so sticky that if you buy one it comes in a cardboard box and you literally have to peel the bottom and sides away from the cardboard, even then it leaves cake stuck to the box. My guess is that would be the difference between treacle and molasses? Our treacle seems to be much thicker and stickier than your molasses and it is very dark too. You couldn't pour it out of the tin for example, you have to use a hot metal spoon to get it out of the tin. I believe the traditional way to make it in Yorkshire would be with Oatmeal or rolled oats (basically porridge oats), I'm basing that on a recipe from a very famous pastry chef here in England called James Martin who also comes from Yorkshire. He uses porridge oats in his recipe. He also uses both treacle and golden syrup which surprise me. I'd love to see you have a go at making traditional parkin cake. Finally do you have a PO Box? We can get mixed spice in 1Kg boxes here in England from any supermarket, I'd happily send you a box.
Definitely sticky and dark. It became stickier as the days passed too. Yummy. My mother's recipe uses porridge oats too. Also for some reason I remember the final ingredient being some warm or hot milk with bicarbonate of soda added. I think it made it darker, but not sure.
I grew up in Yorkshire and this is my family's recipe for Parkin. Enjoy! 10oz Self-raising flour 5oz Fine oatmeal 1lb Treacle (Golden Syrup) 4oz Butter ½ pint Milk 2 teaspoons powdered ginger ½ teaspoon Salt ½ teaspoon Bicarbonate of soda 1. Mix the dry ingredients together. 2. Melt butter, milk and treacle. 3. When melted, add bicarbonate of soda and immediately pour onto dry ingredients and mix. 4. Bake at 325F for 1 hour. It can be eaten warm, but it's best left for 3-4 days and it will become moist and sticky. Lovely!
If you're in the US or Canada where treacle can be hard to find (though most stores with a large international section have it and of course the internet is an option) you can substitute molasses. But bare in mind that molasses is a bit stronger than treacle (especially golden treacle) so I add an extra 1/4 cup of brown sugar which tames down the molasses somewhat.
I recon it needs some milk because the oats keep drawing moisture if they aren't soaked before. It probably takes longer in the oven to brown and has a lighter texture
Dude. Food. History AND useless information. How could this channel get any better. Love your work.
"Remember, remember!
The fifth of November,
The Gunpowder treason and plot;
I know of no reason
Why the Gunpowder treason
Should ever be forgot!"
Glen, I've been using all spice for years and always thought it was a mixture of spices...when you made the distinction between all spice and mix spice I paused the video, went to my kitchen and took a hard look at the all spice container and lo and behold there was a picture of all spice berries on it lmfao you just blew my mind.
Merci beaucoup!!
As a Yorkshireman seeing you bake our traditional recipes is amazing. your correct pronunciation also makes me giddy
West Yorkshire 💪🏻lad
I agree - so nice to see someone pronouncing things proper!
North Yorkshire - you can take the lad from Redcar but you can’t take Redcar from him !
I'm glad he didn't make the Lancashire parkin because that will be awful. 🤢
Remember Remember the 5th of November.
Mum’s Lancashire Parkin recipe (she’s actually from Lancashire near the Yorkshire border) you rub the lard into oats and flour like making pastry and then stir in wet ingredients.
Use scotch oats (available in Canada)
Recipe is in ounces not cups calls for “enough milk to mix”
“Penny for the Guy”
The Scottish oats in Canada arent all that authentic though. If you want real Scottish oats you have to do things the old fashioned way and ride across the English border at dawn (preferably so the sun is at your back to retain the element of surprise) and take their oats using your claymore. Pro tip: while you're there you can also take the butter and flour you'll need for the recipe!
Glen - Hi friends
All of us - Hi Glen
*welcome friends
WELCOME FRIENDS YOU HALFWIT
@@jerryscanas everything ok at home ?
My dad used to work at a bakery in a place called Otley in North Yorkshire and there parkin was legendary . As you can imagine as a child I was always snaffling wedges of the lovely stuff .
Otley is in west Yorkshire but is very nice
@beb7278 I was born there , and your correct
I always feel I’m in the kitchen with a couple of old friends just drinking coffee and eating cake talking about our mutual cooking experiences when I’m watching your videos. This was no exception. Love how you two crit your own work, I learn as much if not more about the recipes. Great one!
Absolutely! I wish I could visit with them sometime! Very cool people
So if you leave room for it on the counter is that your “Parkin space”?
Hahaha!!!! I love it!
No one gonna mention how glen said the 'Shire' suffix correctly, bloody hell im impressed.
Kentucky fan here. I did NOT KNOW Newfoundland (and Labrador) only became part of Canada in 1949! Wow!
Apparently the region going to the US might have happened instead if things had gone a bit different.
It actually gets moister the longer you keep it because the oats absorb moisture from the air.
I’m going to assume you’re right, but one of my mom’s Oatmeal cookie would dry out the long it sat around and it tasted better.
Parkin is traditionally eaten on November 5th (bonfire night) in Yorkshire & Lancashire (Northern England) - but it's a traditional northern English winter treat (great with a nice cup of tea).
Can we talk about that milk bag t-shirt though. That's incredible.
You need to leave it for at least 2 weeks wrapped in foil maybe more then it gets alot better
Generally when referring to syrup and treacle we'd be using Lyle's Golden Syrup and Lyle's Black Treacle. You can get it from Canadian Amazon but it seems to be more expensive than it is here in the UK.
In Vancouver you can get both lyle's products in tins in most grocery stores no problem. For some reason my english grandma always had golden syrup and preferred it to maple syrup, which seems crazy to me, probably just good childhood memories.
Greetings from Portugal Cove, was great to hear you give our little town a shout out in your video. :)
Yorkshire parkin is great! Although I've never had it with lard, we used butter or margarine when I was growing up. It's meant to be heavy, it's a filler! Top tip from a fully qualified Yorkshireman, best enjoyed with a glass of full fat milk!!
Being from the UK, your respect for the recipe and our culture is fantastic. Thank you!
Thanks for watching everyone! Check out our bagged Milk T-Shirts (teespring.com/stores/glen-friends-cooking), and if you are heading to Heading to Guy Fawkes / Bonfire Night in Portugal Cove - St. Philip's Newfoundland; here's some info: pcsp.ca/guy-fawkes-night/ pcsp.ca/event/guy-fawkes-bonfire/
As a Yorkshire lass I'm always ready to try out a different parkin recipie. Usually im using large amounts of butter and golden syrup and brown sugar and only a bit of treacle. I've heard of people using lard so was interested to give this a go. I couldn't bring myself to use oats though, thats sacrilege, has to be oatmeal! Just taken it out the oven and it looks and smells pretty good. Now I have to wait two weeks to find out how it tastes. My grandma insists on eating hers with butter on it. Thankyou for this video it's always fun to see people in different countries making traditional recipies of your region.
Watching this episode inspired me to make a parkin using butter, ginger powder, egg, oatmeal, golden syrup, molasses, sugar, self raising flour and milk. Baked in large loaf tin. Looked and smelled divine when it came out of the oven. Will wait 5 days to taste. Fingers crossed I can wait that long!
Bake on a low heat for about an hour and a half - much softer result and moisture and definitely use medium oatmeal and add a splash of milk as the oats suck the excess liquid. PS. dates do work well too
Hi Glen. I am a Yorkshire woman. Every family had their own recipe. A variation of the same ingredients. I remember my Gran making it when I was a girl. I loved it xx
Yorkshireman here. That looks fantastic, always enjoyed it when my Gran made parkin when I was a kid. Thanks for bringing back the memories.
That milk shirt is *awesome*!!!! 😆
A little something we designed... You can buy your own from our TSpring store.
Thank you for cleaning off the sides of the bowl while mixing. Nothing annoys me more on cooking shows where they use too small a bowl and leave mix in it after. My Mum would practically clean the bowl when she was baking.
Even if I don't show it on camera, we always clean the bowls. But no-one want to watch 5 minutes of scraping do they? There was at least 5 minutes of scraping footage that we cut out on this one.
I think the reason Canada uses Fahrenheit for ovens might be that the major brands available from the States don't use the Metric system.
That was a deal between the US and Canada. Wed take down the Russians if they came across the arctic to attack canada as well as protecting them in any other wars, and in return the canadians had to bake in Farenheit. Admittedly the US would have shot down Russian bombers for a half eaten Montreal bagel but the canadians didnt learn that until after they signed the contract.
Seems likely, but I wonder if it also has something to do with how Metric temperature doesn’t have much range.
I like freezing at 0, but the scale should boil at 200.
70 F is about 21 C
68 F is 20 C
As messed up as Fahrenheit is it’s a more granular measurement system.
This stuff is super common here in Leeds and West Yorkshire in general. Can get it in the local corner shop year round. Great to see it on here!! I love this stuff
I am from Lancshire. We eat parkin with a glass of cold milk. Excellent!!
This gives me a great idea to add a Parkin to our Christmas Bazaar Bake-Off! I'm excited to try this...
Glen, you are the Guy JONES (@guy jones of TH-cam fame) of the culinary world! You NEED to be a guest chef on the Townsends!!! Thank you for making the past and history so delicious!!🤩🥇🏅👍👍 This really is a must recipe!
I love this channel ; I am not getting anything done .
Hi Glen. As a yorkshireman , i remember having this baked by my mum every year for Guy Fawkes Night (Nov 5th). Mum used Tate & Lyle's Black Treacle instead of the molasses, and Tate & Lyle's Golden syrup. Years ago Tate & Lyle's were major sugar refiners in the UK. Also the brown sugar was always Muscovado sugar (darker brown sugar) I don't know if that would be available in canada. It gives a more treacle-like flavour than normal brown sugar. I loved mum's Yorkshire Parkin, and no matter how many trays she made, very rarely was there any left. By the way, she also baked it in a tray about the same size as yours, ans your seems to be about same sized slices (about 1 - 1.5 inches high) but I remember the oatmeal being slightly finer (maybe a medium oatmeal). Many thanks for making a very firm Yorkshire favourite of mine!!
Hi , Yorkshire Parkin with a beautiful creamy custard ! And you will be in heaven !
Fantastic! My grandmas used to make parkin for us back in the 80s. One used oats and the other didn't, but her version was legendary.
Love this channel so glad I found it
Do it right and you will love it forever ! 😋🥰 love from Yorkshire ! 👍🏻
Love this, I have urbanised my Yorkshire Parkin by adding stem ginger syrup and dark chocolate. It is gorgeous with a a good cheese
Which good cheese?? I can’t imagine all cheeses would go with ginger cake… are we talking mature cheddar? Wensleydale (from Yorkshire)? Or something more continental like Gruyère, Manchego or Camembert?? And do you melt the cheese or stick a slice (or chunk) in it? Are you toasting the cheese on top or eating it cold? More info/tips please.
Trying to picture what cheese goes with ginger besides cream cheese…
Intrigued!
Is it weird that I can actually smell this?! Parkin was such a huge part of my childhood, growing up on the border between Lancashire and Yorkshire. To me, it's synonymous with Bonfire night, along with black peas and treacle toffee. I'm going to have to make it now!
I'm from Harrogate and I've never heard of black peas!
We're in Lancashire and have had Parkin for as long as I can remember, associated with Bonfire Night but available all year round here.
Only one treacle or black treacle for that matter in the UK. Lyle's golden syrup, or Lyle's black treacle. It has a dead lion on the front surrounded by bee's with the inscription "Out of the strong came forth sweetness" the tins are useful, they used to put jam in tins instead of jars, and in the trenches on world war one the tins were often used to make improvised hand grenades. (Jam tin grenade)
I have a copy of the same cookbook. I was following along.
I will make for Christmas.
Big fan of channel and Sunday morning old cookbook show.
Now here's a proper Yorkshire bit of culture. Don't see parkin much, but somehow has staying power in the minds of the people.
Dear Glen,
Can you please bake the ever-illusive Russian Honey Cake Medovik, I am dying to get it right & you are my go to clinical surgeon when it comes to recipes.
Sam
From Sudan🇸🇩
I love the history lesson that came with this recipe. :D
I love how you can just roll off your Guy Fawkes trivia off the top of your head. A former resident of Leeds, can very much confirm Parkin is still a thing.
I thought your batter looked just fine. Possibly the oat flakes absorb moisture and dry things prematurely.
Hi, watching from Newfoundland! Our town, Marystown (on the south coast) has a Bonfire every year. Never heard of a parkin, until now! Looks tasty! I enjoy all your videos!
Cant have bonfire night without parkin. I've just made mine this weekend ready for the 5th (it's better after a few weeks) if you use muscavado sugar instead of white or brown it takes on a stronger treacle like flavour.
Love the wonderful shirt oh, and the recipe too
Interesting recipe from 1915👍thank you Chef Glen💐
Love the shirt. People making fun of your bagged milk just don't understand the economy of bagged milk distribution.
Lancashire resident here. Lancashire parkin is a little different, the oats are ground more finely and we use less of them, we use golden syrup instead of treacle (or a blend of the two depending on where you're from), and we often only use ginger (and sometimes add spices like cinnamon, nutmeg, and cloves). The North of England is really diverse with recipes, and I recommend just trying a few parkin variations until you find your favourite!
Yep - the Lancashire Parkin recipe on the page shows those differences.
This looks like a dessert that would bake in oven alongside the roast you were making for supper... this would make a lovely breakfast cake...
Milk sachet t-shirt made my day. Just used one too for my espresso, lol. Greetings from Argentina.
If you leave this cake out in the rain it becomes McArthur Parkin.
when you said light treacle its actual not a thing theres golden syrup and black treacle i love this cake bonfire night
Light treacle is just another name for Golden Syrup
Light treacle is the technical name for golden syrup which is a brand name.
@@angel102ify not true, for example I can buy Morrisons own brand golden syrup which wouldn't be possible if it was a brand name. It's just two different names for the same product.
@@angel102ify we're not discussing Lyle's though are we, we're discussing golden syrup. Lyle's is obviously a brand name, golden syrup on the other hand is not, it is simply another name for light treacle.
When my nana made ginger parkin I think she used to add the milk to the oats, and let it soak in, while she made the other preparations. So the oats when added were quite moist.
My Yorkshire born mother-in-law made Parkin with her regular baking, along with Eccles cakes (I know these a from Lancashire but they were a regular in her baking repertoire too). Now divorced and the in-laws living in another state, I do miss these treats, though we’d now need to find GF recipes as one of our kiddos has celiac disease.
OMG I've been thinking about Parkin baking and beer brew tonight and ran across your video. Before viewing I thought of dates. I want to try brewing a treacle, ginger, oat beer. TGO .
Parkin is still made in the UK, but isn't exactly common here any more. Something I miss from my childhood (only 20 years ago 😂) is Lardy Cake, that's fallen heavily out of favour.
its still pritty common in Yorkshire around the 5th
Daniel I I still make parkin and I wasn’t even born in Yorkshire. I love it particularly as it signals a change in the season.
@@lionreza it's available all year round here in North Yorkshire, it's certainly common. Every bakery, corner shop and supermarket sell it.
I live in Yorkshire, I do enjoy Parkin, does look a little dry there, it's usually a bit more moist! with a sticky top to it! Though I am not sure what the dark sticky top is or how it's done, it has a darker sticky sweet layer over the top usually.
Thank so much Glen for your fun info packed recipes. Lived in Shepards Bush neighborhood of London for a year. Arriving to Graton Road young kids in the street were singing an original ditty “All I want is 2p ...” They would of course ask for a p for the Guy on his day. My video seemed to lack your recipe for the parkin and the spice mix, I am sorry to say, it ended with the 5 Roses cook book page. I enjoyed three of your works today and am happy I did. Thanks
You are amazing, really, one of my favorite channels :)
"Whatever you want, it's your recipe" love it!
also appreciated, the historical comments :)
Oh man, I totally get your spiel re: Canada's half-metric, half-imperial measurements. It's always driven me mad
WowI’ve never heard of this before, looks fantastic 😍
It looks like the batter could be refrigerated and made into cookies. I love anything spice, speculaas, molasses or ginger related!
Good idea...
Well, I’m a sucker for anything oatmeal, so I will try this one day. Maybe as a winter snack cake. I think in both imperial and metric depending on what it is because when I was a kid, they started off teaching us the old way, then switched. Yes, I did think allspice was a mixture for a long time. Dates would be a winner in the mixture too. Just to moisten it up.
This really reminds me of wartime ANZAC biscuits, baked for Australian soldiers in WW1. A lot of common ingredients and flavours. One of my all time favourites, and still very common to bake and buy here in Australia.
This is really nice to have with a sharpe crumbly cheese such as Wensleydale, its like cheese with apple pie. There is a saying " apple pie without cheese is like a hug without a squeeze).
It’s also nice to eat warm with some hot custard poured over.
Hi, Glen. Parkin is still very popular in Yorkshire and Lancashire, especially for Bonfire Night. It is made with oatmeal, rather than rolled oats, and needs to be wrapped in greaseproof paper and stored in a tin for at least a week to soften and develop its characteristic stickiness. It is often served sliced and buttered.
PS. "Syrup" in the UK means golden syrup, which is sold in every supermarket here. If you want to make your own, the Teesside Chef has a method on his TH-cam channel. Black treacle is generally used here, rather than molasses, but molasses was used in parkin recipes in England right into the twentieth century.
PS. "Syrup" in the UK means golden syrup, which is sold in every supermarket here. If you want to make your own, the Teesside Chef has a method on his TH-cam channel. Black treacle is generally used here, rather than molasses, but molasses was used in parkin recipes in England right into the twentieth century.
Soak the oats with milk before making the batter. This will prevent oats stealing moisture from your batter during baking and drying out the finished product.
Love Parkin. My nan was from Lancashire so I’m used to the Lancashire recipe. The recipe differs around the country like Yorkshire Parkin is different to Lancashire Parkin. I think it’s in Hull where you will find Parkin more like a biscuit. Maybe it’s not Hull, I’m not too sure but the reason for the 4 recipes is because it’s made differently depending on where you are in the north of England. I will never forget my Nan turning up with her Lancashire Parkin. It should be very soft and really sticky on top. The secret is to leave it at least a week before cutting. The flavour just gets better and the top of the cake gets stickier the longer you leave it.
Looks really good
Love this cake with warm thick custard
my extent of knowledge of guy fawkes is v for vendetta lol
i just came back from Portugal cove in NWFLD. I spent 3 weeks there!!!
I love your Sunday oldies. My Mom (93 yo) just gave me "Any one can bake" 1929 Royal Baking Powder Co. It is hardcover and even has a whole bunch of colour pictures, both of which I find surprising given the date. Yorkshire Parkin does not appear in it but I love these old cookbooks and your Sunday oldies. I have both apple and pear trees and made a apple-pear sauce and I think I will try your recipe with some of this mixed in :) Love your channel, HUGE fan, even after I discovered that behind the curtain there is no wizard in oz... omg I always thought that was your real kitchen, wow you have quite the setup bro!
I haven't had Parkin since my grandma passed away, She used to make it weekly, we live in Lancashire which is the shire next to Yorkshire. Yorkshires symbol is the White Rose, and ours is the Red Rose.
Really reminds me of Weetabix Cake my mum used to make when no one wanted to eat them
If it’s too dry, you can have it with heavy/double cream, or whipped cream since you’re in North America.
It really lifts it.
This cake sounds good. Got my interest!
As no one else has said it - Guy Fawkes, the only man to enter Parliament with honest intent!
Mixed spice=christmas
Never heard of this, I'm from Sheffield too :(
((
You’re kidding. I’m from Roth and have eaten it every year. I even bought some a few days ago in Morrison’s.
No way! get yourself to Béres pork shop they make excellent parkin.
Lol-ing at the pronounciation of Fawkes, like Fox, in England it's sounds more like Forks 😉
Hi Glen, I eat parkin quite regularly as my Mum absolutely loves it so often we'll go and have a slice in a cafe or she'll buy it from a supermarket, I have to be honest though, I've never made it myself.
When we have it it's always much darker than yours was, it's pretty much black and it should be so sticky that if you buy one it comes in a cardboard box and you literally have to peel the bottom and sides away from the cardboard, even then it leaves cake stuck to the box. My guess is that would be the difference between treacle and molasses? Our treacle seems to be much thicker and stickier than your molasses and it is very dark too. You couldn't pour it out of the tin for example, you have to use a hot metal spoon to get it out of the tin.
I believe the traditional way to make it in Yorkshire would be with Oatmeal or rolled oats (basically porridge oats), I'm basing that on a recipe from a very famous pastry chef here in England called James Martin who also comes from Yorkshire. He uses porridge oats in his recipe. He also uses both treacle and golden syrup which surprise me.
I'd love to see you have a go at making traditional parkin cake.
Finally do you have a PO Box? We can get mixed spice in 1Kg boxes here in England from any supermarket, I'd happily send you a box.
Definitely sticky and dark. It became stickier as the days passed too. Yummy. My mother's recipe uses porridge oats too. Also for some reason I remember the final ingredient being some warm or hot milk with bicarbonate of soda added. I think it made it darker, but not sure.
Glen, I love your milk pitcher (picture?) shirt. Very Canadian.
I think the syrup they refer to would be Golden Syrup by Tate & Lyle.
Maybe? But remember this is from Canada in 1915, and that UK product may not have been available here at that time.
@@GlenAndFriendsCooking good point well made
It actually moistens up and gets better if you wait at least day to eat it.
This is pretty much my grandmother's gingerbread with oatmeal added!
I grew up in Yorkshire and this is my family's recipe for Parkin. Enjoy!
10oz Self-raising flour
5oz Fine oatmeal
1lb Treacle (Golden Syrup)
4oz Butter
½ pint Milk
2 teaspoons powdered ginger
½ teaspoon Salt
½ teaspoon Bicarbonate of soda
1. Mix the dry ingredients together.
2. Melt butter, milk and treacle.
3. When melted, add bicarbonate of soda and immediately pour onto dry ingredients and mix.
4. Bake at 325F for 1 hour.
It can be eaten warm, but it's best left for 3-4 days and it will become moist and sticky. Lovely!
If you're in the US or Canada where treacle can be hard to find (though most stores with a large international section have it and of course the internet is an option) you can substitute molasses. But bare in mind that molasses is a bit stronger than treacle (especially golden treacle) so I add an extra 1/4 cup of brown sugar which tames down the molasses somewhat.
I can't see a recipe book with Canadian 'housewife commendations' without thinking of the Kids in the Hall '30 Helens Agree' sketch
Yes!!!!!
as a Yorkshireman I say the colour is perfect on the parkin, you want it daaaark!
I asked myself, "whats a parkin pray-tell?", boy did you answer.
I recon it needs some milk because the oats keep drawing moisture if they aren't soaked before. It probably takes longer in the oven to brown and has a lighter texture
Love Parkin.
The other approach to try, is to put the lard/butter & treacle in a pan over a low heat and then add the dry ingredients once it has melted together.