1915 Yorkshire Parkin for Bonfire Night

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Subtitles: Jose Mendoza

PHOTO CREDITS
Lewes Guy Fawkes Night: Peter Trimming
Andy Beecroft / Filey Brigg at low tide

#tastinghistory #GuyFawkes #Bonfirenight

[nicksteele]

We don't have moleasses here in the UK, as such. We eat the whole mole.

[DarkPatu]

Magnificent and magnanimous, Max makes merry meals meant mainly for mirth but magnifies mundane myths and memoirs to magical merit!

[archervine]

Jamie clearly regrets nothing, except that he did not entirely get away with the Great Parkin Heist of 2021.

[Disturban]

Yorkshire!! Yes! A cover of the Yorkshire pudding would be an awesome treat too! as a Yorkshire man myself, I would trust you to do it justice!

[pollywaffledoodah]

My Mum was a born and bred Lancashire lass (next county down from Yorkshire) and she always told me that the name Parkin came from the fact that they always used to bake Parkin when the weather was 'parky' - that means, very cold outdoors. Ginger warms you up. 'Reet parky' in the north of England, means it is colder than a penguin's bum!

[iglybo]

The dragon version is definitely the true story.

[mikerichards]

Traditional gingerbread and parkin both need to sit for a day or two to 'improve'. The reason is that the high sugar content of the treacle and golden syrup are hygroscopic - they draw moisture from the air which makes the cake soften with time. We'd wrap our cake in baking paper/parchment/greaseproof paper for a couple of days - and those were very long days indeed...

[Lauren.E.O]

Parents: “Don’t play with fire! Didn’t I teach you better than that?”
Also parents: *Taught us all the holiday traditions that involve playing with fire*

[paulmaeding]

It’s interesting how many memories surface while watching your show. This show triggered a strong memory. I remember Bonfire nights in England before we moved to the States when I was 6 years old. Our whole neighborhood got together for the event. We ate Toffee apples while standing around the bonfire and I remember someone bringing a tray of Ginger Parkin around and reaching in for the delicious sticky treat. I remember licking fingers and they still felt sticky even after licking. I also remember my parents pulling out potatoes wrapped in foil from the coals around the edges of the fire which I remember cracking open the hot fluffy potato centers and enjoying eating with a spoon. I remember eating the crunchy skins as well whilst watching the embers of the fire diminish. Thanks for triggering my memories.

[Leukavia]

I love that your cat knows exactly how delicious your food is and wants to sample just about every dish you make.

[oClock]

A housewife taking down a dragon has got to be the most Hobbitish thing I've ever heard.

[newtmazonas]

Given the old-English letter Thorn, which was pronounced "th" looks like a capital P, could it be that Theor or Tharve cakes became Par cakes, and from there Parkin?

[deiniolbjones]

For Americans who can’t get hold of British mixed spice, US “pumpkin spice” isn’t an entirely inappropriat substitute- they have similar flavour profiles.

[KitaPrime]

God I'm so glad you chose us over Disney. Your attitude and personality is amazing and I thoroughly enjoy your videos. Thank you for just existing.

[christineh]

In the American South people make large lard biscuits called “cat head biscuits”, because they are the size of a cat’s head. Perhaps Jamie just wanted a biscuit and thought your parkin would be the next best thing.

[xessenceofinsanityx]

So I told my mum (born and bred Northerner) that a youtube channel I follow was covering parkin... that's the first time I've seen her sit through an entire youtube video willingly.

[IanSlothieRolfe]

Golden Syrup is basically a caramelised invert sugar syrup and may be made by putting 4 cups of sugar and 1 1/4 cups of water in a pan and bring to the boil. add 2 tablespoons of lemon juice, stir well then simmer gently over a very low heat without stirring for up to an hour until it gets a deep amber colour. Then let it cool - its easiest to pour into jars when its cooled for 10 mins or so because its very thick when cold!

[artful]

A big thankyou from Yorkshire for this!
This is one of the three things I grew up eating on Bonfire night.
Along with roasted chesnuts and "bonfire" toffee
I always put my squares in 2 nice neat lines. It is called " parallel parkin "

[absalomdraconis]

"I can see this taking down a dragon."

Remember how you aimed middle-of-the-road on the stickiness?

[kitsunecookie]

As a yorkshire lass, I am so pleased that you've covered this! Parkin is something integral to my family's bonfire night celebrations and our recipe goes back four generations. Thanks Max!