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yorkshire-parkin recipe

Date:    Tue, 13 Dec 94 14:11:42 GMT
 From:    williams@vmark.co.uk (Pete Williams)
 Yorkshire Parkin (Oatmeal Gingerbread)
 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
 mother's recipe.
 1 1/2 c (8 oz) medium oatmeal
                (this means ground oatmeal, not rolled oats)
 1 1/2 c (8 oz) whole-wheat flour
 2 tsp baking powder
 1 tsp ground ginger
 1/2 tsp salt
 1/2 c (4 oz) apple sauce
 1 1/2 c (8 oz) brown sugar
 1/3 c (5 oz) black treacle (a kind of molasses)
 1/3 c (4 oz) golden syrup
      You could substitute molasses for both of these, I guess.
 1 egg white or substitute, lightly beaten
 1/2 c (4 fl oz) skimmed milk or substitute
 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.
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