Country 8 - South Yorkshire

The main settlements of South Yorkshire grew up around the industries of mining and steel manufacturing. The main mining industry was coal which was concentrated to the north and east of the county. There were also iron deposits which were mined in the area. The rivers running off the Pennines to the west of the county supported the steel industry that is concentrated in the city of Sheffield. The proximity of the iron and coal also made this an ideal place for steel manufacture.

 

Although the modern county of South Yorkshire was not created until 1974, the history of its constituent settlements and parts goes back centuries. Prehistoric remains include a Mesolithic "house" (a circle of stones in the shape of a hut-base) dating to around 8000 BC, found at Deepcar, in the northern part of Sheffield. Evidence of even earlier inhabitation in the wider region exists about 3 miles (4.8 km) over the county boundary at Creswell Crags in Derbyshire, where artefacts and rock art found in caves have been dated by archaeologists to the late Upper Palaeolithic period, at least 12,800 years ago. The region was on the frontier of the Roman Empire during the Roman period.

 

 

OUR EXPERIENCE

I so wanted to make the Parkin, but when I realised I had to wait 5 days for best results I knew we would eat it after the South Yorkshire week – but next time Yorkshire comes up, I will make it then! The bacon and beans was ok, except I don’t think I cooked it long enough, plus as I don’t eat cheese the topping wasn’t as nice. I have, however, done it again and this time I put sweet potato on mine and cheese on the boys; and we all loved it! (oh, and thickened it a bit more)

 

Cooked with score (out of 100):

Bacon and Beans…............85

Wanted to cook:

Parkin

 

Bacon and Beans

INGREDIENTS:

5 Yorkshire leek sausages (other flavoured sausages can be used)

1 celery stick, diced

2 carrots, peeled and diced

1 white onion, diced

2 tablespoons tomato paste

200ml water

2 tablespoons Worcestershire sauce

1 tin white beans (400g), washed and drained

salt and pepper

4 large potatoes, peeled and thinly sliced

100g cheddar cheese, grated

 

METHOD:

1. Pre-heat the oven to 185°C.
2. Heat a large pan or pot and seal off the sausages. Once sealed, remove from the pan, and cut into four pieces. Turn pan down to a medium heat.
3. Add the vegetables to the pan and cook for 3-4 minutes.
4. Add the tomato paste to the vegetables and cook for 2-3 minutes, then return the sausage pieces.
5. Add the water, Worcestershire sauce and beans to the pan. Bring to the boil, then pour into the baking dish.
6. Layer the sliced potatoes over the top, then scatter the cheese over the top. Bake for 45 minutes or until the potatoes are cooked.

Parkin

Ingredients

110g soft butter

110g soft dark brown sugar

55g black treacle

200g golden syrup

225g medium oatmeal

110g self-raising flour

2 tsp ground ginger

1 tsp ground mixed spice

2 medium eggs, beaten

1 tbsp milk

Pinch of salt

 

Method

1. Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
2. In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
3. In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
4. Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
5. Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
6. Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.