Lancashire Parkin

By RecipeLot

Lancashire Parkin straight out of the oven. Parkin is only eaten between September and 31st December- this was the last batch of the year. It was cooked to the recipe of Meliora Waring Rutter, of Ashton-upon-Mersey, who baked it in the 1950s when it cost 1 shilling, it was cooked in the 1970? when it cost 12 shillings (60p). ? Photo by Clem Rutter, Rochester, Kent, CC BY 3.0, via Wikimedia Commons

Lancashire parkin is a traditional cake eaten on in parts of . Like many gingerbreads, it is baked into a hard slab. It then softens due to the hygroscopic properties of golden syrup.

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