JUST LOOK AT THAT😋 I had some parkin from Asda around bonfire night last year mate and it was drier than a camel's arse. Yours looks lovely and moist😋 great job Rik!
This shouldn't have been cut - then it would be stickier. Not to worry I Have to show the inside. Using oats, everyone can get hold of too! Nice cake. I'm really looking forward to it in a couple of days with a pot of tea.
Dear Rik, you are the best. I love your recipes. I was born in Leeds (81 years ago) and my mother used to make parkin. It was fantastic. Thank you for this video Rik, best wishes Ann
Ann, you have made my day! Thank you. This is a lighter version for everyone to make - it won't be as dense as the cake we grew up on. Mum's knew how to cook. Best, Rik
This is nearly identical to my Grandma's molasses cake. Grandma's recipe did not use oats; and, corn syrup instead of whatever golden syrup is. Grandma got the recipe from her grandma, who emigrated to the US in the1880's. It was a moist cake that came out of the oven just before sitting down to supper. By the time everyone finished eating, it was just warm and was perfect with a big blob of homemade, slightly sweetened, whipped cream. Grandma died over 40 years ago and I had forgotten all about this cake. Thank you for this video. I think it's well past time I made Grandma's version for myself and just remember how much I miss her -- even after 40 years.
Golden syrup is a fairly common ingredient in British and, by default, Australian and New Zealand baking. Probably the easiest way to describe it is like a very light molasses with almost none of the bitterness of molasses. I often substituted it with honey when l lived overseas. You can also use Brown Sugar + Water. Regular brown sugar is essentially a solid form of golden syrup - so it works really well as a substitute. By weight use 3 parts brown sugar and one part water, first boiled together to melt the sugar. Apparently corn syrup works too but, l've never tasted that so can't say if it's true. If you do use honey as a substitute be a bit careful as it has a lower burn point - which probably won't matter for parkin but might make biscuits (cookies) burn. 😊 By the way, your Great Great Grandma's recipe sounds fantastic and making the cake will be a lovely way to remember your Grandma too.
Hi, Irene. It's easy to show folks they can use readily available oats, but it's probably not the way we, especially you, have enjoyed them before. Nice to have you here; thank you for commenting. Best, Rik
One of my favourite cakes. My Mum used to make it when we were children. It was sooo nice. My Mum was from London, so they must make it all over the country. My Dad was a Yorkshire man. My Mum used to make bread pudding, not to be confused with bread and butter pudding. Bread pudding is more like a moist fruit cake. When i lived in Yorkshire (until 6 years ago) they didn't know what bread pudding was. I brought some back from Essex and my husband (a Yorkshire man) loved it.
By gum Rik, you’ve taken me back 55 years! I like your recipe because the Parkin ends up nice and moist. So I have to give it a go. Much respect from Western Australia 🇦🇺
Nice! Always good to keep. A quality one will last months if stored correctly from all the spices and treacle to preserve it. Really helps the flavour and texture
Here in Tennessee I actually have all these ingredients in my pantry-even the golden syrup! I love the idea of oat flour!! You should have millions of views Rik!
Sounds great! Thank you. I cannot appeal to anyone, Rose. Not to worry I enjoy the way it is. There are some lovely folks on here. You included. Best, Rik
Gosh, thanks for the reminder. I haven't made Parkin for years and l really have no idea why not! Will definitely have to put it back on the baking list.
Rik you are an amazing Chef, everything you make I can almost taste and smell it. You make everything look so easy. You are my go to recipe site. Best wishes Marie-C
I tried a similar cake but with corn meal. Like you said it smelled fantastic and was not sweet but the greatness sort of grows on you as you take more bites. By the end of day you will crave it and cut more slices as you go. ha ha. I also learned to make cakes and cookies using oats and whole wheat flour. The other one unbelievably just has the right compounds to bring out the flavors in a certain cake unlike the regular all-purpose flour. Loved it especially in apple cinnamon cakes. But the winning of all was semolina. Fine semolina, that is. It is just brilliant. I made bread sticks using it, cakes and puddings. Spiced pudding with almonds, coconut and a blend of saffron and rose water was Huge in flavor. It was so mouthwatering I never tasted anything like it. Pardon me for the lengthy share and thank you for sharing these awesome dishes from the ever-lovely Yorkshire. I wished I found you earlier because I wrote a historical novel and although I did use google to help find the cuisine of northern England, precisely Yorkshire the feedback failed me. I wanted to present that region for readers but got disappointed and so wrote a few things I only thought they might have liked at the time but regretted my inaccuracy. ha ha Thanks again good fellow and have a bright day. 👋🏻
Just came back for a refresher on tin size and cooking times, now the year's drawing to a close and sticky treats seem in order. I love this served warm, in a dish with Cornish ice cream.
Omg Rik! I can literally smell this through the screen! I've thought of nothing else since watching earlier. It's next on my list to bake. Really enjoying your channel. Thanks very much! ❤
Thanks for the necessary to watch the video! My Grandma in Laws recipe was a bit different but nothing to speak of. Your comment about leaving it for 3 days-well in her house it fell on deaf ears-she might just as well have talked to the wall. All thanks to 3 greedy Grandsons! I married one of them and he has'nt altered! Cheers❤❤❤😊😊😊
Another great dish from Chef Rik, I've just written my shopping list of ingredients for your Parkin, Stirfry blackbean sauce, and Chow mein, I'm going to be busy. Lol😊
Used to love parkin. Im from Lancashire and always had it around 11:03 nnight. They dohtchavecut jn NZ so after many decades am keen to make this recipe. Thank you
Thank you! We only seem able to get it around Bonfire Night & it isn't the same by a long chalk.. Can make some now. Lovely with a bit of real butter on & a cuppa!
I always remember my Grandma making this - she gave me the recipe, which I treasure :). My Grandma would shop for baking groceries on a Tuesday, bake on a Wednesday and wrap everything up until the weekend....resulting in deliciously soft baked goodies by the time we all visited on the weekend. Have you ever heard of a Spiced Loaf? My Grandma made this but I never had the chance to get the recipe from her. I regret this, to this day :(. I've seen another recipe online for it, but I'm curious whether you've heard about it or not x
It looks so good. Rik, do you leave it on the counter for 3 days, or does it go in the fridge? I absolutely love medieval history and cooking, so this is right up my alley 🩷🩷🩷
Cool the cake completely first then wrap up and store in an airtight container for three days. Store under the bed or somewhere similar, not the fridge. Best wishes from a Leeds Yorkshire lass. Good luck because its a fantastic cake.
oh! nice memories as for me, when I was living in Enfield from 2005 to 2009, I didnt miss the bonfires and hot chocolate.... no cake like this in France (sorry, I'm French !)
I bet that's amazing, that's one thing i would eat. When you melted the ingredients in the pan did you add them straightaway to the flour or did you wait a bit, just you said you'd put it to one side, just i wasn't sure. It would be lovely with some white sauce
Looks very tasty! Watching from Tasmania, i cant help but think what it look like after its stored for a few days😂 . I so wish you had made one in advance😁 as now i might have to make one myself to find out! 😂.
You"ve taken me back to the fifties....in leeds....eating parkin by the bonfire...as a child ..the bonfire blazing after a busy and frenzied few weeks chumping wood by fair means or foul!!!
@@BackyardChef Are there any other classics from Bedfordshire? Interestingly, we live in an old labourers cottage on what was once an old fashioned pig farm (th wood was mentioned in thee domesday book as housing 15 sowes. Our house stands in what was an ancient apple orchard (Bradley apples). Sadly over the years more and more ancient apple trees have been chopped down but we still have one clinging to dear life.
It's all in the tradition, Rik. My grandma made it that way. Seems just wrong to have it any other way. I'm enjoying being reacquainted with dinners from my youth and those of others of my generation from within these islands. Keep at it, mate.
JUST LOOK AT THAT😋 I had some parkin from Asda around bonfire night last year mate and it was drier than a camel's arse. Yours looks lovely and moist😋 great job Rik!
😂😂
This shouldn't have been cut - then it would be stickier. Not to worry I Have to show the inside. Using oats, everyone can get hold of too! Nice cake.
I'm really looking forward to it in a couple of days with a pot of tea.
@@BackyardChefnot sure I'd have the willpower to wait a couple of days😮
I know the feeling very well. Best, Rik@@Rachel-gd7mx
It’s worth it for the sticky topping yummy 😋Amanda xx
Dear Rik, you are the best. I love your recipes. I was born in Leeds (81 years ago) and my mother used to make parkin. It was fantastic. Thank you for this video Rik, best wishes Ann
Ann, you have made my day! Thank you. This is a lighter version for everyone to make - it won't be as dense as the cake we grew up on. Mum's knew how to cook. Best, Rik
Hi! Leeds born too. We used to have Parkin and bonfire toffee on mischief night…. Never any left for bonfire night!!
This is nearly identical to my Grandma's molasses cake. Grandma's recipe did not use oats; and, corn syrup instead of whatever golden syrup is. Grandma got the recipe from her grandma, who emigrated to the US in the1880's. It was a moist cake that came out of the oven just before sitting down to supper. By the time everyone finished eating, it was just warm and was perfect with a big blob of homemade, slightly sweetened, whipped cream.
Grandma died over 40 years ago and I had forgotten all about this cake. Thank you for this video. I think it's well past time I made Grandma's version for myself and just remember how much I miss her -- even after 40 years.
Thank you for sharing. Best, Rik
Golden syrup is a fairly common ingredient in British and, by default, Australian and New Zealand baking. Probably the easiest way to describe it is like a very light molasses with almost none of the bitterness of molasses. I often substituted it with honey when l lived overseas. You can also use Brown Sugar + Water. Regular brown sugar is essentially a solid form of golden syrup - so it works really well as a substitute. By weight use 3 parts brown sugar and one part water, first boiled together to melt the sugar. Apparently corn syrup works too but, l've never tasted that so can't say if it's true.
If you do use honey as a substitute be a bit careful as it has a lower burn point - which probably won't matter for parkin but might make biscuits (cookies) burn. 😊
By the way, your Great Great Grandma's recipe sounds fantastic and making the cake will be a lovely way to remember your Grandma too.
I love Parkin, thank you. Liverpool Lancashire lass, pre Merseysider. Age 83
Hi, Irene. It's easy to show folks they can use readily available oats, but it's probably not the way we, especially you, have enjoyed them before. Nice to have you here; thank you for commenting. Best, Rik
One of my favourite cakes. My Mum used to make it when we were children. It was sooo nice. My Mum was from London, so they must make it all over the country. My Dad was a Yorkshire man. My Mum used to make bread pudding, not to be confused with bread and butter pudding. Bread pudding is more like a moist fruit cake. When i lived in Yorkshire (until 6 years ago) they didn't know what bread pudding was. I brought some back from Essex and my husband (a Yorkshire man) loved it.
Thanks for sharing; Jenny loved reading. Best, Rik
By gum Rik, you’ve taken me back 55 years! I like your recipe because the Parkin ends up nice and moist. So I have to give it a go. Much respect from Western Australia 🇦🇺
Hope you enjoy it. Thanks for sharing, mate. Best, Rik
Nice! Always good to keep. A quality one will last months if stored correctly from all the spices and treacle to preserve it. Really helps the flavour and texture
Oh goodness, I used to make this about 50 years ago. I'd completely forgotten about this. I can't wait to make it again. Fantastic!
Hope you enjoy. Thank you. Best, Rik
Here in Tennessee I actually have all these ingredients in my pantry-even the golden syrup!
I love the idea of oat flour!! You should have millions of views Rik!
Sounds great! Thank you. I cannot appeal to anyone, Rose. Not to worry I enjoy the way it is. There are some lovely folks on here. You included. Best, Rik
Gosh, thanks for the reminder. I haven't made Parkin for years and l really have no idea why not! Will definitely have to put it back on the baking list.
It's so good! Thank you. Best, Rik
Ooh yum. Thanks for recipe. Blessings to all
You are welcome. Best, Rik
Quite right on the resting days Rik. Sticky n moist. Mmmmm !!!
Best way to have parkin. 1 of my favourite cakes to bake.
Cheers Rik 👍
Yes, should be left alone. Best, Rik
Thanks for the reply Rik. 👍
Rik you are an amazing Chef, everything you make I can almost taste and smell it. You make everything look so easy. You are my go to recipe site. Best wishes Marie-C
Thank you. This is so good after a few days, stored. Best, Rik
I tried a similar cake but with corn meal. Like you said it smelled fantastic and was not sweet but the greatness sort of grows on you as you take more bites. By the end of day you will crave it and cut more slices as you go. ha ha. I also learned to make cakes and cookies using oats and whole wheat flour. The other one unbelievably just has the right compounds to bring out the flavors in a certain cake unlike the regular all-purpose flour. Loved it especially in apple cinnamon cakes. But the winning of all was semolina. Fine semolina, that is. It is just brilliant. I made bread sticks using it, cakes and puddings. Spiced pudding with almonds, coconut and a blend of saffron and rose water was Huge in flavor. It was so mouthwatering I never tasted anything like it. Pardon me for the lengthy share and thank you for sharing these awesome dishes from the ever-lovely Yorkshire. I wished I found you earlier because I wrote a historical novel and although I did use google to help find the cuisine of northern England, precisely Yorkshire the feedback failed me. I wanted to present that region for readers but got disappointed and so wrote a few things I only thought they might have liked at the time but regretted my inaccuracy. ha ha
Thanks again good fellow and have a bright day. 👋🏻
Thank you. Best, Rik
Thanks again for your wonderful recipe!😊 🇬🇷
One of my favourite cakes ever,thank you Rik❤
Yummy... Especially as my Mom used to make it (A Barnsley favourite)
Mine too! Yes a Barnsley favourite. Best, Rik
Just came back for a refresher on tin size and cooking times, now the year's drawing to a close and sticky treats seem in order. I love this served warm, in a dish with Cornish ice cream.
Sounds great! Thank you. Best, Rik
Omg Rik! I can literally smell this through the screen! I've thought of nothing else since watching earlier. It's next on my list to bake. Really enjoying your channel. Thanks very much! ❤
Thank you. Best, Rik
hopefully one day, Smellevision and smellephones will be invented.
It is probably being developed by someone already. Best, Rik@@BacktheBlue60
Thanks for the necessary to watch the video! My Grandma in Laws recipe was a bit different but nothing to speak of. Your comment about leaving it for 3 days-well in her house it fell on deaf ears-she might just as well have talked to the wall. All thanks to 3 greedy Grandsons! I married one of them and he has'nt altered! Cheers❤❤❤😊😊😊
Ha ha ha, no worries when you make it - hide it. Thank you. Best, Rik
from across the great pond in southeast Georgia-USA!! TY for this recipe👩🦼
Thank you. Best, Rik
Another great dish from Chef Rik, I've just written my shopping list of ingredients for your Parkin, Stirfry blackbean sauce, and Chow mein, I'm going to be busy. Lol😊
Sounds like a plan. Best, Rik
Amazing looking. Can almost smell it in here❤. 👍👋🇫🇮
Thank you. Best, Rik
Great recipe! The one I’ve been making has sultanas and currants in it.
Yay! Whoooo hoo thanks! Can’t wait lol
I’m always learning on your channel! Thank you!
Happy to hear that! Best, Rik
Used to love parkin. Im from Lancashire and always had it around 11:03 nnight. They dohtchavecut jn NZ so after many decades am keen to make this recipe. Thank you
Thanks for sharing. Lancashire Parkin is more moist - very enjoyable. Best, Rik
Thank you! We only seem able to get it around Bonfire Night & it isn't the same by a long chalk.. Can make some now. Lovely with a bit of real butter on & a cuppa!
You’re welcome 😊Butter and a cuppa works for me. Best, Rik
A Sheffield lad, my mother made this especially around bonfire night. Bloodly delicious.
Yes! Thank you, Best, Rik
Love parkin. Only see it sold around bonfire night now 😢
I always remember my Grandma making this - she gave me the recipe, which I treasure :). My Grandma would shop for baking groceries on a Tuesday, bake on a Wednesday and wrap everything up until the weekend....resulting in deliciously soft baked goodies by the time we all visited on the weekend.
Have you ever heard of a Spiced Loaf? My Grandma made this but I never had the chance to get the recipe from her. I regret this, to this day :(. I've seen another recipe online for it, but I'm curious whether you've heard about it or not x
Yes. Thank you. Best, Rik
Thank you Rik, the recipe I have been waiting for. Delicious - can smell it from here! Where is Guy Fawkes when you need him?
Exactly! Best, Rik
It looks so good. Rik, do you leave it on the counter for 3 days, or does it go in the fridge? I absolutely love medieval history and cooking, so this is right up my alley 🩷🩷🩷
It goes in an air-tight container here - however, wrapped in parchment and foil, it's fine. Best, Rik
Cool the cake completely first then wrap up and store in an airtight container for three days. Store under the bed or somewhere similar, not the fridge. Best wishes from a Leeds Yorkshire lass. Good luck because its a fantastic cake.
Going to try it 😁
Use a tiny loaf pan to make a sample. I do with bread, so I can have some hot with butter, while the real loaf cools.
I haven' had Parkin for awhile, I need to make this
I just want to give up work and cook in a kitchen like this
oh! nice memories as for me, when I was living in Enfield from 2005 to 2009, I didnt miss the bonfires and hot chocolate.... no cake like this in France (sorry, I'm French !)
HI Rik,do you store your parkin in fridge or pantry for the 3 days Thanks Sarah.
Just in the cupboard. Helps it go sticky. Thank you. Best, Rik
I love parkin yum xx
Me too! Best, Rik
I bet that's amazing, that's one thing i would eat. When you melted the ingredients in the pan did you add them straightaway to the flour or did you wait a bit, just you said you'd put it to one side, just i wasn't sure. It would be lovely with some white sauce
To be really honest - I moved and put away the cooker and then I just poured in. Best, Rik
Hi rik I have a gas oven, could you please tell me what the temperature should
be to cook this delicious parkin . thank you
Gas Mark 2. Remember, it's always a good idea to check the Parkin periodically while baking, as oven temperatures can vary. Best, Rik
Thank you for replying to my comment, love all your recipes I had to subscribe when I saw all your recipes 👍
Ohhh… can’t wait to make this !
Thank you. Best, Rik
I love your stainless steel cutlery ❤❤
Thank you. Best, Rik
Looks very tasty! Watching from Tasmania, i cant help but think what it look like after its stored for a few days😂 . I so wish you had made one in advance😁 as now i might have to make one myself to find out! 😂.
It's so good! Make one and enjoy down there in Tasmania. Best, Rik
I’ve been waiting for this one! 🎉 Thank you! (Is that marmalade I see on your counter?)
Yes it is! Made the other day! I don't know if I will upload a vid - it could only be 5 mins long - I did film it. maybe in the future. Best, Rik
@@BackyardChef Well, you know my vote 😉!
You"ve taken me back to the fifties....in leeds....eating parkin by the bonfire...as a child ..the bonfire blazing after a busy and frenzied few weeks chumping wood by fair means or foul!!!
Chumping kept us all busy - never to be seen again. Great times. Best, Rik
Now you’re talking!❤
Rick, you make my youngest son happy 😊
Thank you. Best, Rik
I have heard of Bedfordshire Clanger (I live in Bedfordshire) but what is it?
Here you go ruclips.net/video/zLfHN3HNL90/видео.html Best, Rik
@@BackyardChef Are there any other classics from Bedfordshire? Interestingly, we live in an old labourers cottage on what was once an old fashioned pig farm (th wood was mentioned in thee domesday book as housing 15 sowes. Our house stands in what was an ancient apple orchard (Bradley apples). Sadly over the years more and more ancient apple trees have been chopped down but we still have one clinging to dear life.
Do you wrap it while it is still hot
It's warm. Best, Rik
Parkin is a prince of cakes. I haven't made it for many years now. Need to see if a gluten free version would work.
Let me know how you get on. Thank you. Best, Rik
What do u wrap it in ? Foil or grease proof paper ? Thanks
Hi, Rachel. I wrap it in baking paper/parchment paper and Foil. Then, in a container. Just out of the way for 3 days. Best, Rik
@@BackyardChef cheers thanks for that . Will have to put in cupboard.....out of sight
Ha ha ha I know that as well . Best, Rik@@Rachel-gd7mx
Can show us how to do Welsh bara brith cake plz
Fruit steeping, the vid will be up in a couple of days. Best, Rik
Coriander - Is that a typo?
Making it this afternoon 😊
Absolutely NOT - Thank you. Best, Rik
Again cakes I order from Yorkshire often Lottie Shaw's & Bothams of Whitby got a couple in't pantry cupboard.
Gavin, you have got it covered, good on ya. Best, Rik
Eight bowls?! Aargh the washing up! It better be worth it. 🙂
You wont have anything near that you don't have to show ingredients or cooking. Thank you. Best, Rik
Parkin with a mug of drinking chocolate 👍
Yes! Best, Rik
❤❤❤❤
Wear is the recipe ect weight of ingredients
In the description
We keep ours for 7 days
And it’s gorgeously sticky
Sticks to yer ribs
I agree, Mick. 7 days is a good starting point. Best, Rik
Another parkin fact little known outside the environs of Lancashire and Yorkshire. You should never bake it in a round tin. Has to be oblong slices😎
Good point, Chris. Thanks for sharing. Best, Rik
It's all in the tradition, Rik. My grandma made it that way. Seems just wrong to have it any other way.
I'm enjoying being reacquainted with dinners from my youth and those of others of my generation from within these islands.
Keep at it, mate.
Thanks, mate. Best, Rik@@chrisfox3161
Presumably those that don’t like it put a sign out saying “No Parkin”.
Yes!
Mine didn’t crack on top….
Fantastic! Best, Rik
❤❤❤❤❤❤❤❤❤❤❤
Agreed. Best, Rik
It strikes me that this recipe is begging for some entire nuts or almonds lost in the mix.
Thank you. Best, Rik
Like what me mam used to make