Yorkshire Parkin (oatmeal Gingerbread) (rev. Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: , (8 oz) medium oatmeal (this
Means ground oatmeal, not
Rolled oats),
1 1/2 cup: , (8 oz) whole-wheat flour
2 tsp: Baking powder,
1 tsp: Ground ginger,
1/2 tsp: Salt,
1/2 cup: , (4 oz) apple sauce
1 1/2 cup: , (8 oz) brown sugar
1/3 cup: , (5 oz) black treacle (a kind
Molasses),
1/3 cup: , (4 oz) golden syrup You
Could substitute molasses,
For both of these, I guess.
1: Egg white or substitute,
Lightly beaten,
1/2 cup: , (4 fl oz) skimmed milk or
Substitute,
Directions:
Parkin is a variety of gingerbread, good warming stuff to eat out of
doors in cold weather. When I was a child, it was always a firm
favourite for the firework party on Bonfire Night each year. This is
adapted from my mothers recipe.
Method:
Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by spraying with
Pam. Set the oven at 350 deg F (gas mark 4).
In a large bowl, mix together the oatmeal, flour, baking powder,
ginger, and salt. In a small bowl or saucepan, mix together the apple
sauce, sugar, treacle, syrup, and milk, and warm slightly to dissolve
the sugar. Add these to the oatmeal mixture along with the egg white,
and mix together to make a soft mixture of a slow-pouring
consistency, adding extra milk if necessary. Bake for 40-50 minutes,
or until the top springs back when pressed lightly with a finger.
After it has cooled a bit, but before it gets cold, cut it into 2-inch
squares in the tin. Cool the pieces on a wire rack, and store them in
an airtight container.
It tastes better if it is stored for 2-3 days before eating.
Posted by williams@vmark.co.uk (Pete Williams) to Fatfree Digest
[Volume 13 Issue 14] Dec. 14, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp
doors in cold weather. When I was a child, it was always a firm
favourite for the firework party on Bonfire Night each year. This is
adapted from my mothers recipe.
Method:
Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by spraying with
Pam. Set the oven at 350 deg F (gas mark 4).
In a large bowl, mix together the oatmeal, flour, baking powder,
ginger, and salt. In a small bowl or saucepan, mix together the apple
sauce, sugar, treacle, syrup, and milk, and warm slightly to dissolve
the sugar. Add these to the oatmeal mixture along with the egg white,
and mix together to make a soft mixture of a slow-pouring
consistency, adding extra milk if necessary. Bake for 40-50 minutes,
or until the top springs back when pressed lightly with a finger.
After it has cooled a bit, but before it gets cold, cut it into 2-inch
squares in the tin. Cool the pieces on a wire rack, and store them in
an airtight container.
It tastes better if it is stored for 2-3 days before eating.
Posted by williams@vmark.co.uk (Pete Williams) to Fatfree Digest
[Volume 13 Issue 14] Dec. 14, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp