First Attempt 1915 Yorkshire Parkin Recipe || Glen & Friends Cooking

First Attempt 1915 Yorkshire Parkin Recipe || Glen & Friends Cooking

Welcome Friends, welcome to Sunday
morning and the old cookbook show and today we’re going to do a recipe out of
the five roses cookbook and this is called five roses cookbook bread pastry
etc and it’s a little bit different than the other five roses cookbooks that
we’ve used so far this one is from 1915 so right at the beginning of World War
one and it is also very much a community cookbook says right here at the front
carefully chosen from the contributions over 2,000 successful users of five
roses flour throughout Canada so these are recipes that have been submitted to
the cookbook and you really can tell that because the recipe we’re going to
do today which is a Parkin there are four Parkin recipes on this page each
one a little bit different each one that would reflect the differences in family
one of them is Yorkshire Parkin another one is a Lancashire Parkin those are
different and then there’s two Parkins that are without eggs and those are
different again some of those differences really come down to probably
when these families emigrated to Canada and how many generations they’ve gone
through while they’ve been in Canada those changes are often about the
differences in culture once they’ve integrated into Canadian culture and
also just ingredients ingredients would be different here than what they would
have been used to at home or what their grandparents would have been used to at
home in Yorkshire so first off this is lard this is pure pork lard and I’m
gonna put this in here and just cream it up until it’s light and fluffy now the
recipe gives absolutely no instructions at all mix and bake straightforward mix
and bake so I’m going to use what I know about making cakes so while that creams
together I’m gonna deal with the dry ingredients so I’ve got flour and to
that I’m gonna add baking powder ground dried ginger and finally something
that’s called mixed spice now in 2019 mixed spice isn’t something that’s
prevalent in Canada it’s something that I really had to search for at the
grocery store and all of the recipes that I found for
mixed spice or that were called mixed spice had different ingredients in them
there was sort of the same but there were large variations in what people put
in there mixed spice so for a North American think of this as as akin to
pumpkin pie spice there’s the main ingredients but there are differences
and I will link to or put in in the description how to make your own mixed
spice now mixed spice and allspice completely different mixed spice is a
mixture of spices but allspice is only one thing and one thing only and that is
the allspice berry from a tree or shrub that grows in the Caribbean and I will
again link below to our video on allspice and that’s something that
really confuses people a lot of people I found think that allspice is a mixture
it’s not it’s one thing okay next skin is some white sugar and we’re
just going to cream this into the lard again until it’s light and fluffy okay
so the next ingredient to go in is molasses and this would be a concession
to the place in the UK you would use treacle most of your recipes call for
treacle either black treacle or light treacle
this calls for molasses and that’s because molasses is more prevalent in
Canada I can still find treacle if I search through a bunch of different
grocery stores but I’m not going to come across it that often and it’s going to
be way more expensive than molasses and I suppose you could argue for days over
molasses versus trinkle they both sort of come from the same place they’re both
from the refining of sugarcane now an interesting side note is a couple of the
other recipes on this page call for syrup which could be refiners syrup
which is related to both molasses and treacle
or it could be corn syrup which is not high fructose corn syrup in 1915 it
would have just been straight corn syrup wouldn’t have been modified to make it
high-fructose so that kids beat in and I’m gonna scrape down the sides because
you should always scrape down the sides of your mixer and the next thing to go
in our eggs there’s three eggs and you put them in one at a time you put them
in make sure they’re fully incorporated and then put in the next one because the recipe doesn’t give many
instructions I’m at a bit of a loss of when to put in the lemon juice so I
think I’m gonna put it in next and see what happens
so it says the juice of one lemon which isn’t a lot of information there’s a lot
of people out there that will want to know how many milliliters exactly let’s
see put that in the instructions next in are the oats now I’m using a large flake
oatmeal I’ve seen recipes that use fine oatmeal I’ve seen recipes that use
steel-cut oats and the recipes with the steel-cut oats they need to be soaked
overnight so I think these large flake oats are a bit of a compromise on time
because you don’t have to soak them overnight in order to get them softened
enough to cook and they’ll probably give a better texture than a really fine
flake or quick-cooking oatmeal now if the mixture on low I’m just going to
spoon in the flour and spice mixture now you don’t want to over mix this so as
soon as the last spoonful is in and incorporated turn off the mixer now the
vagueness of this recipe the last ingredient it says milk to stiffen and
I’m looking at this cake batter and I’m thinking this is a pretty stiff cake
batter already it doesn’t say how much milk to use I don’t know that this needs
any milk so I’m taking that last ingredient instruction to mean if it’s
too thick or it needs some milk add some milk at your own discretion I’m gonna
say I’m not adding any milk which brings us to the next problem with the recipe
of course it doesn’t tell you what what size tend to use so I’ve got a 9 by 12
because that’s an awful lot of batter I’ve got a 9 by 12 and I’ve put a
parchment paper sling in it so let’s get the batter into the pan now the baking
instructions are baked in a slow oven no time no other information so I’m gonna
do 325 and that’s 325 degrees Fahrenheit I know
that drives our European viewers nuts that I flip back and forth between
metric for weights and measurements and then Fahrenheit for the oven and that’s
just the way Canada implemented the metric system we always talk in
Fahrenheit for up in temperatures don’t know why it’s just the way it is so I’m
gonna put this in the oven probably an hour and then I’ll start looking at it I
have my suspicions that it’ll probably take about an hour and a half to cook
then I’m gonna pull it out and I’m gonna let it sit for a couple of days before
we come back and do a tasting it is finally time to try the Yorkshire Parkin
so it’s it’s been wrapped up for a couple days resting apparently the
texture gets better with time now I’m pretty sure I over baked it I I would
yeah yeah I think I could confidently say you also agree with you I concur I
there’s no baking time given so I looked around online to see you know what other
people baked it for and I only baked it for about half that amount of time which
is always wise if you’re not sure right yeah ball mount’s and then and i will
say i was surprised at half the amount of time that it was held that it was
over baked at that do you think their cake was a bigger cake or that they’ve
made it it was a birth to say oh you know what it’s some it looks great I
mean except for the edge it looks great okay let’s try this so I have to admit
this is not a cake that I’ve ever had growing up never even heard of it as
much as there’s four recipes in that particular book it Peters out very
quickly next additionally has won whoa and then
you get down to one in the 1950 version and it’s a cookie so wonder what
tradition you know the tradition is it’s something like the eggless milkless
butter toast cake that you know it’s very popular more times but not so
popular outside too that apparently you eat this on bonfire right Oh Guy Fawkes
yeah not really something we do here so for our American viewers Guy Fawkes
was a bit of a patsy he got caught in the Gunpowder Plot to blow up the king
in 1605 he was drawn and quartered yeah nice not not very so but that being
said there’s an event in in England generally bonfire night November 5th so
it’s a big night big bonfires they burn him in effigy and firecrackers whoo
so it’s not something it’s not a Canadian 2019 is it’s not a Canadian
tradition except it wasn’t exact Newfoundland new clients still in parts
celebrates because Newfoundland didn’t become part of Canada until 1949
something I should know but you too can look that up just like in post-world War
two Newfoundland joined Canada so I think that this sort of traces the
trajectory of Canada’s involvement with England Oh give it it’s a nice cake
mm-hmm so the question is why not keep it in the cookbook
I wonder mm-hmm I think the oatmeal makes it very heavy no but I like that
about it yeah I think this is a very interesting cake I think um I think if I
baked it a little bit less the recipe says to add milk if needed and I didn’t
know what that meant I think now looking you know I think now I would have added
maybe between a quarter and a half a cup of milk but never having made it before
never having any experience with it I was sort of you know flying blind but
if I made this again yes I’d add the milk I’d make it a little bit less it
would be gooey and absolutely fantastic you could always add dates raisins or
dates you know everything else has dates why not
or I pre-cuts or whatever you want I’ve ran into a recipe so November 50 2019 if
you are in Portugal Cove St. Philip’s Newfoundland they’re having a big
bonfire they’re roasting marshmallows you know it’s a bring there’ll be hot
dogs for the kids bake up a Yorkshire Parkin and bring it
to the bonfire because I didn’t see anything about Parkin in their list of
events there you go so if you’re a Newfoundland if you’re in st. John’s
it’s only like 20 minutes away also bake up this cake drive over to Portugal Cove
share it with your friends see you again soon like eight my really fast I really
like it mm-hmm but then I’m a sucker for a spiced cake you

100 thoughts on “First Attempt 1915 Yorkshire Parkin Recipe || Glen & Friends Cooking

  1. "Don't risk disappointing the children." @1:50
    Sheeeeeeeeeeeeeeeeeeeeeeeeeeesh !!!!!!!!!!!!!!!!!!!!!!! I had no idea the adverts were so manipulative that long ago. Wow.

  2. 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!!

  3. As a brit, I hear you all talk about this 'molasses' thing a lot and have no idea what it is.

    Now I know what to do when I come across a recipe that asks for that!

  4. What is up with dates? When in doubt add dates? Really, a short treatise on the history of dates in Canada would be appreciated, especially for those of us south of your border.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. Growing up, we had whole allspice in the kitchen, so there was no confusion about it being a mixture like poultry seasoning.

    My mother in making Parkin mixed the flour in with a spoon instead of the mixer since she was convinced that was the only way to avoid over mixing it. She used small loaf pans when baking it to avoid having doughy centers and burned edges.

    We ate Parkin with a slice of cheese since we were told this is a Yorkshire tradition. This is something like, I imagine, the Jamaican custom of eating spice cake with the equivalent of Velveeta at Easter. It is called bun and cheese, and you can’t enjoy the holiday unless someone gives you a bun and cheese.

  10. 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.

  11. 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.

  12. 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.

  13. I was just speaking to my mom about Parkin, theres two types. You make the drier type, the other type is more of a ginger sponge cake and I think I prefer that. Be-Ro book is what we have in the house for traditional recipes. I found the sponge version of parkin online – Page 31.

  14. I just went to a restaurant got a sandwich and said bring whatever desert you have with it and they brought this how weird

  15. Guy Fawkes wasn't drawn and quartered to death. He was set to be, and hanged first, but he jumped off the scaffolding before the executioner could do it as to not allow the government he despised to control his death.

  16. mixed spice is still common in the uk, I had a quick look and found that the most common one had the following: Coriander, Cinnamon, Ginger, Nutmeg, Cloves. The alternative brand had carraway instead of ginger. Ingredients are normally listed in order of quantity starting with the largest percentage. In terms of smell, think christmas cake spices.

  17. 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.

  18. For folks in the US, parkin is basically a type of ginger bread! Yummo! Perfect autumn dessert! A couple of tablespoons of milk really helps the cake become a little moister – wrap and let rest for at least 5 days for the perfect texture!

  19. 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.

    From Sudan🇸🇩

  20. I would just use golden syrup instead of molasses and all that ferking sugar.
    Remember remember the 5th of November the gunpowder treason and plot. I cannot think of a reason why the gunpowder treason should ever be forgot.

  21. 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…

  22. Some Americans are familiar with the gunpowder plot.
    remembered remember the 5th of November the gunpowder treason and plot… Etc
    Ah V for Vendetta is a great movie.

  23. I’m from Yorkshire and in the uk Parkin is only a Yorkshire thing, no other regions really bake it. The top should be glossy and sticky and the oats should be ground. I have never made it with lemon juice in it. It’s best served with English breakfast tea and bonfire night is when it’s mostly consumed. Although I love it so I have it all year round. We also use black treacle. It should be baked slowly for a long time.

  24. I need that bagged milk shirt in my life, but it needs a Canadian flag or maple leaf somewhere on it. Or maybe with some text that makes it look like a postcard with something like "Canada: see her beauty!"

  25. 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.

  26. I've read that, traditionally, these sorts of cakes, along with fruitcakes, would often be wrapped in a cloth soaked with spirits — brandy or rum — and set aside in the root cellar. Stored in this way, with spirits occasionally brushed on, they would keep for years and age instead of spoil. I've always wanted to experiment with that, but I've yet to do so.

  27. Yorkshireman here. That looks fantastic, always enjoyed it when my Gran made parkin when I was a kid. Thanks for bringing back the memories.

  28. Never heard my name so much on YouTube 🙂 I was in Canada last year, amazing place. Edit: It was actually new found land that I visited!

  29. You should do some woodfire BBQ in your wood oven. Or the next time you travel do a BBQ tour in the US. It's sweet and smokey (hickory and oak) here in Missouri. Other places is hot and spicy, or, just the meat and fire. It's all good!!

    Love this series! It reminds me of how grandma cooked. We just enjoyed fresh butternut squash pie (like pumpkin). Mild and sweet.

  30. This traditional 17th century rhyme celebrates the foiling of the Gunpowder Plot in 1605. A Catholic v Prodistant thing……… I think.

    Remember, remember the fifth of November,
    Gunpowder treason and plot.
    We see no reason
    Why gunpowder treason
    Should ever be forgot!

    Guy Fawkes, guy, t'was his intent
    To blow up king and parliament.
    Three score barrels were laid below
    To prove old England's overthrow.

    By god's mercy he was catch'd
    With a darkened lantern and burning match.
    So, holler boys, holler boys, Let the bells ring.
    Holler boys, holler boys, God save the king.

    And what shall we do with him?
    Burn him!

  31. 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!

  32. We do observe Guy Fawkes Night in Newfoundland, but it's not consistent community to community. Often communities that have been predominately Catholic don't observe it. My wife is from the Southern Shore (aka the Irish Loop) and had no idea that areas of the island observed it. Traditionally Anglican communities observe the tradition, we always had a bonfire growing up.

  33. The texture looks a little off, the parkin I know is more of a sponge, the oats not as prominent, but it's an old recipe so I guess it's changed. Shame it got a little charred. Will you revisit at some point?

  34. Sadly, "Guy Fawkes Day" is falling out of favor in the UK. They now celebrate Halloween. Yikes! When I lived in UK as a kid (in the 1970s and 1980s) no one knew anything about Halloween. And Guy Fawkes Day was the thing. One of my favorite parts that you left out is that kids make a their "guy" from stuffing old clothes and the like. But before burning him on the bonfire, they take the guy around the neighborhood (often in a cart) and ask for money. "Penny for the guy!" It's sort of akin to trick or treating. It's a cool holiday. And I'm sad it's dying out. And that they call it "Bonfire Night".

  35. I love the interplay between the two of you, part of me wishes you were living down the road from me, because the two of you are so warm and cute together. I'll stop now before I keep embarassing myself.

    Are there any cook books pre the sugar 'explosion' i.e. a time when everything wasn't made with Sugar

  36. 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.

  37. I believe the reason the US didn't adopt the metric system is that they were too cheap to buy a set of the actual weights and measurements from France, but I'm not sure why Canada didn't get in line.

  38. 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!

  39. 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.

  40. You have to be smarter to use the US standard measurment system*

    Considering nothing is in a base. 12 inches to a foot, 3 feet to a yard, 22 yards to a chain, 10 chains to a furlong, and 8 furlongs to one statue mile.

    The only two I left out were links and rods. A link is 7.91 inches and a rod is about 25 links. There are 100 links or 4 rods in one chain.

    Temp on the other hand you've just got to remember


  41. All the recipes I have seen for Over here in the UK use oatmeal, usually medium, rather than the rolled oats you seemed to use. It seems that these are a slightly finer version of what is called in the US (and Canada?) 'steel cut oats', perhaps a quick blitz of these in a processor would do the trick. I would imagine that your recipe would have had a texture more akin to a flapjack than our Parkin. The Black Treacle that most think of as traditional was only introduced by Tate and Lyle in 1950, and before that 'treacle' would most likely have referred to what we now (in the UK) call 'syrup', usually referring to what T&L call 'Golden Syrup', this is still what is most common in recipes for Lancashire Parkin. Don't try to substitute corn or other syrup for this if you want the traditional taste as it is inverted sugar syrup and has properties and taste all of its own!

  42. Parkin can still be found all over Yorkshire 😀 It's often done in a loaf tin when I see it. It probably accounts for your cake cooking a lot quicker than the recipes.

  43. Lancashire vs Yorkshire: fine oatmeal and butter vs coarse oatmeal and lard
    I've always been a Lancaster fanboy ever since I got into history and read about the war of the roses.

  44. Also Guy Fawkes is the face/mask of the "Anonymous" hacker group as taken from the Alan Moore comic and movie V for Vendetta. "Remember remember the 5th of November…"

  45. Hi glen and Julie just watched your parkin make as a Yorkshire lass I was shouting at you …your oats are to large I would have blitz them in a processor to make a bit finer and bake at lower temp for longer we gard our recipes like the crown jewels here in Yorkshire x

  46. Don't worry about metric/imperial, Fahrenheit/Celsius, those that are interested can always google a conversion. I taught cookery in a special needs school, in England for some years, with recipes from all over, some in grams some in ounces. And the kids just had to learn and they did. Ounces are easier, there's fewer of them. Sometimes I measure in mm, sometimes in feet and inches and on day when I am feeling perverse in inches and so many mm.

  47. You need to get yourself a 1950's edition of the "Good Housekeeping" cookery book, lots of traditional English recipes, like Parkin and dark rich Christmas cake. The newer editions are not so traditional.

  48. For all of you confused on how Canadians measure things:

  49. I can't see a recipe book with Canadian 'housewife commendations' without thinking of the Kids in the Hall '30 Helens Agree' sketch

  50. 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.

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