• Home
  • Tata Chervonnaya’s parkin
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
honey 130 g
brown sugar 100 g
butter 110 g
all-purpose flour 160 g
baking powder 1 tsp
ground ginger 2 tbsp
oat flakes 120 g
orange zest 1 pc
egg 2 pcs
milk 80 ml

Nutritional information

cal
328,02
prot
5,65
fat
13,08
carbs
48,61
Share

Tata Chervonnaya’s parkin

Tata Chervonnaya’s parkin

Ingredients

Parkin is one of the classic ginger baked goods from the south of Britain. This is a perfect company for family tea during long cold winter evenings. Parkin is moist, a bit spicy an really flavourful! The recipe was taken from Tata Chervonnaya’s book “New Year and Christmas bakings”.


Lida Zolotorevich

Recipe author

Recently she began to blog in Instagram, where she shows everything that brings pleasure: cooks, shares recipes, takes pictures. Every day for her is full of new discoveries: the first chocolate cake from zucchini, the first shooting under artificial lighting and even the first photophone, which suddenly fell on the cake. But, despite of small failures, Lida receives from all of its huge emotional feedback! She likes to learn, to invent beautiful stories in the frame and tell them to subscribers. Lida wants her hobby to turn into a profession. The family supports the author very much, especially because they get all the dishes that she cooks, and children are the main critics, most often enthusiastic.

Steps

1
Done

Step 1

Prepare the ingredients. Preferable use clear honey, rough oats and muscovado sugar.

2
Done

Step 2

In a sauté pan combine the honey, muscovado sugar and butter. Heat over medium heat, stirring, till homogeneous.

3
Done

Step 3

Preheat the oven to 170°C. In a big bowl sift the flour with baking powder and 2 tbsp ground ginger. Add the oats and mix.

4
Done

Step 4

Wash the orange thoroughly. Finely zest it (just the orange part). Let the butter and honey mixture cool slightly and add the zest. Add the honey mixture to the flour. Mix.

5
Done

Step 5

Whisk the eggs with milk at a low speed of a mixer and add them to the batter.

6
Done

Step 6

Mix everything up. The batter is done.

7
Done

Step 7

Layer the bottom of a 25 cm baking form with parchment, pour the dough into it and spread evenly. Bake till golden and fully cooked. Parkin should be a bit tight when pressed by a finger, and the toothpick should come out dry from the centre. It will take 30-35 mins.

8
Done

Step 8

Cool the parkin on a rack and cut into portions.

9
Done

Step 9

Parkin is done! Store it in an air-tight container at room temperature for about a week. Enjoy your week!

Tips:

If no muscovado sugar is available, use any brown sugar (cane or coconut). Also you can use treacle instead of honey.

Tata Chervonnaya’s parkin

Parkin is one of the classic ginger baked goods from the south of Britain. This is a perfect company for family tea during long cold winter evenings. Parkin is moist, a bit spicy an really flavourful! The recipe was taken from Tata Chervonnaya’s book “New Year and Christmas bakings”.

  • Автор рецепта:
  • После приготовления вы получите 10
  • Время приготовления: 45 mins

Ингредиенты

  • 130 g honey
  • 100 g brown sugar
  • 110 g butter
  • 160 g all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp ground ginger
  • 120 g oat flakes
  • 1 pc orange zest
  • 2 pcs egg
  • 80 ml milk

Способ приготовления

  • Prepare the ingredients. Preferable use clear honey, rough oats and muscovado sugar.

  • In a sauté pan combine the honey, muscovado sugar and butter. Heat over medium heat, stirring, till homogeneous.

  • Preheat the oven to 170°C. In a big bowl sift the flour with baking powder and 2 tbsp ground ginger. Add the oats and mix.

  • Wash the orange thoroughly. Finely zest it (just the orange part). Let the butter and honey mixture cool slightly and add the zest. Add the honey mixture to the flour. Mix.

  • Whisk the eggs with milk at a low speed of a mixer and add them to the batter.

  • Mix everything up. The batter is done.

  • Layer the bottom of a 25 cm baking form with parchment, pour the dough into it and spread evenly. Bake till golden and fully cooked. Parkin should be a bit tight when pressed by a finger, and the toothpick should come out dry from the centre. It will take 30-35 mins.

  • Cool the parkin on a rack and cut into portions.

  • Parkin is done! Store it in an air-tight container at room temperature for about a week. Enjoy your week!

previous
Waffle cones with meat salad
next
Millet porridge with pears and raisins
previous
Waffle cones with meat salad
next
Millet porridge with pears and raisins

Add Your Comment