Heavy, moist, soda-raised cake made with wheat flour and oats, with dark sugars. Differs from other parkin with the addition of allspice.


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Westmorland Parkin

1 lb porridge oats
8 oz flour
8 oz Demerara sugar, heaped
2 tsp ground allspice
1 tsp salt
2 tsp baking powder
2 tsp ground ginger
1 lb black treacle
8 oz butter
1 tsp bicarbonate of soda
1 small egg, beaten
3 oz milk, warm

Method:
Mix the dry ingredients. In a small saucepan, gently heat the treacle and the butter until melted and stir the mixture into the bowl. Add the egg and the milk and stir until well combined.
Transfer the mixture into a lined and greased tin and bake for 1-1.5 hours at 180C. Stand for 2 days before cutting.



Burnley Express - Saturday 22 June 1907