These are a few of our favourite cakes

With some many families confined to home in these unprecedented times baking seems to be an increasingly popular pass time.

Here I share two recipes for our most popular cakes, Yorkshire parkin and Pumpkin Flapjack and you can catch up with the third, Chocolate Brownie here.

Pumpkin Flapjack

Makes 12 - line an 8 inch square baking tin with baking parchment
Pre heat the oven to 150C

Allergens:  Wheat – Gluten, Milk, Sulphites

-        175g butter
-          175g of Golden Syrup
-          175g soft brown sugar
-          300g oats
-          500g Pumpkin seeds
-          Pinch of Salt and optionally pinch of ginger or mixed spice           

Melt the butter in pan and add golden syrup and sugar carefully dissolving everything together stirring well.

Add rest of ingredients to pan and mix

Place in the baking tray and press firmly down and bake for 30-40 mins. Cool land cut into your desired shape.

Yorkshire Parkin

Makes 12 - line an 8 inch square baking tin with baking parchment

Allergens:  Wheat – Gluten, Milk, Eggs, Sulphites

-          350g medium oatmeal
-          175g self-raising flour
-          a pinch of salt
-          300g dark syrup or golden syrup or mix with some black treacle
-          175g butter
-          225g soft brown sugar
-          2 level teaspoons ground ginger
-          2 large eggs, beaten
-          110ml milk

-          Pre-heat the oven to 150°C

First weigh a saucepan on the scales, and weigh the syrup and treacle into it.
Then add the butter and the sugar to the saucepan and place it over a gentle heat until the butter has melted down – don't go away and leave it unattended, because for this you don't want it to boil.

Meanwhile, measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, and then gradually stir in the warmed syrup mixture till the mixture is all thoroughly blended.

Next add the beaten eggs, and lastly the milk. Now pour the mixture into the prepared tin and bake on the centre shelf of the oven for 45 minutes reducing the temperature to 130C for a further 30 minutes or until firm to the touch.

Then cool the parkin in the tin for 30 minutes before turning out. Don't worry too much if the parkin sinks slightly in the middle – it sometimes happens in Yorkshire!