vgnwtch (vgnwtch) wrote in vegancooking,
vgnwtch
vgnwtch
vegancooking

We Keep Eating Parkin, That's Why We Are So Brown

"Me and't wife and't family of three
Went to Royton by the sea
We watched folk-dancing and listened to't band
And then we went on Royton sands

And we kept eatin' parkin
We kept eatin' parkin
We kept eatin' parkin
That's why we are so brown!"
- from 'Royton Sands', trad. Lancashire song.

Parkin's a dense, moist cake involving the magical combination of Black Treacle (though some use Golden Syrup) and ginger. It's wildly popular in Cheshire, Yorkshire, and Lancashire in the winter, especially around Bonfire Night. Luckily, it's easy to find vegan recipes for it, so

8oz self-raising flour (to make this, add 1 1/2 tsp baking powder + 1/2 tsp salt per cup flour)
8 oz medium-sized oatmeal
1/4 tsp salt
1 tsp ground ginger
4 oz soft brown sugar
4 oz margarine
8 oz black treacle
Up to 1/4 pint non-dairy milk (UK pints are 20oz)

* Line a 10"x12" baking tin with greased wax paper.
* Seive the dry ingredients into bowl
* Put other ingredients except the milk into a pan and slowly melt together over a low heat
* Remove from heat and add milk
* Stir wet ingredients into dry ingredients until just mixed
* Pour lined tin and bake 1 to 1 1/4 hours at about 325F
* Let cool on wire rack
* Wrap well in wax paper and then foil, and keep in an airtight container - it'll last a long while if you can keep your hands off it

There are variations on the theme, and a thoughtful soul called Chris decided to put up 12 vegan versions on her website - gawd bless you, ma'am!
Tags: comfort food, desserts-cakes, ethnic food-british
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