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Recipe: Whisky glazed parkin

By Lia Sanders on 2/03/15 11:00 AM

YorkShireParkin

Recipe: Whisky glazed parkin

By Lia Sanders on 2/03/15 11:00 AM

The start of spring is enough to encourage anyone to embark on a bracing walk. But remember that we’re not out of the winter weather quite yet. All treks should be accompanied by supplies, ideally this treacly parkin.

Whisky glazed parkin

Ingredients Serves 18
250g unsalted butter
250g soft light brown sugar
4 large eggs
150g treacle
200ml black tea
4 tbsp whisky
4cm ginger, peeled and finely grated
150g oatmeal
300g plain flour
2 tbsp ground ginger
2½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt

For the glaze
60ml whisky
Zest of 1 orange
150g icing sugar

Method

Preheat the oven to 180C/350F/gas mark 4. Grease and line a deep tin or roasting dish of roughly 22x33cm. Melt the butter over a low heat then leave to cool slightly before adding the sugar, eggs, treacle, tea, whisky and fresh ginger. Whisk thoroughly to combine. In a separate bowl, stir together the oatmeal, flour, ginger, baking powder, bicarbonate of soda and salt. Add the dry ingredients to the wet mixture and whisk until you’re left with a smooth batter.  Pour the batter into the prepared tin and bake for 30-40 minutes, until well-risen and springy to the touch. Stir together the glaze ingredients and pour over the top. Let it sit for a day or two before eating.