Sunday 18 July 2010
10.30am - 4.00pm

Parkin to sample and buy!

Try new (and surprisingly tasty) combinations – Parkin with Strawberries and Cream, Stewed Fruit and Custard or Caramel Sauce and Lancashire Cheese.

Charlotte and her husband Ian together own Thomas’s Craft Bakery in Elland and recently, whilst looking after their young family, Thomas and Evie, Charlotte decided that this recipe was so good she needed to make sure more people had the opportunity to enjoy it . . .

The family have baked for over 100 years in Yorkshire and this Yorkshire Parkin recipe has been passed down through the generations.

There are no ARTIFICIAL life enhancing ingredients in Lottie Shaw’s ‘Seriously Good’ Yorkshire Parkin. Ginger has always been added to Parkin, for it was once used medicinally and believed to warm the blood, oatmeal has many health benefits and is thought to lower cholestral.

Where possible we source our ingredients from LOCAL suppliers. The milk in our recipe comes from Fairbanks Dairy in Greetland, Halifax and our flour is from Bradshaw’s in Driffield . . . both helping make it AUTHENTIC Yorkshire Parkin.

One of the ‘Seriously Good’ things about Lottie Shaw’s Yorkshire Parkin is that the treacle in the recipe CARAMELIZES and hardens during baking, so before the parkin leaves the bakery it is kept for a few days to allow it to ‘come again’ - this is where the caramel SOFTENS, giving each piece the perfect crumbly stickiness.

We hope you come to Harewood to sample and enjoy Lottie Shaw’s ‘Seriously Good’ Yorkshire Parkin and would welcome any feedback on the day!

For more information on Lottie Shaw's Parkin contact Lottie direct on her website.

Lottie will be talking us through recipes and Parkin-making throughout the day in Below Stairs.