Does anyone know how I can make a lovely piece of Parkin for my fella?!
Servings: 8-10
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour 5 minutes
Ingredients
oil, for greasing
225g self-raising flour
1 tsp ground ginger
1 tsp Bicarbonate of soda
1 egg, lightly beaten
115g caster sugar
60g Butter
115g golden syrup
225ml Milk, milk
Method
1. Preheat the oven to 150°C/gas 2.
2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper.
3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the caster sugar, mixing well.
4. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.
5. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
6. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
7. Remove from the oven and turn out onto a wire rack to cool.
8. Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.
Answers: Parkin
Servings: 8-10
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour 5 minutes
Ingredients
oil, for greasing
225g self-raising flour
1 tsp ground ginger
1 tsp Bicarbonate of soda
1 egg, lightly beaten
115g caster sugar
60g Butter
115g golden syrup
225ml Milk, milk
Method
1. Preheat the oven to 150°C/gas 2.
2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper.
3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the caster sugar, mixing well.
4. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.
5. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
6. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
7. Remove from the oven and turn out onto a wire rack to cool.
8. Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.
4 oz. plain flour
1/2 tsp. ground cinnamon
1 rounded tsp. ground ginger
1 sm. tsp. bicarbonate of soda
8 oz. med. oatmeal
2 oz. butter
1 oz. lard
8 oz. black treacle (or molasses)
8 oz. soft brown sugar
1 egg, beaten
5-6 tbsp. milk
Line an 8" square tin with grease proof paper. Sieve together the flour, cinnamon, ginger, and bicarb; add oatmeal, mixing well. Heat together the butter, lard, treacle (molasses) and sugar slowly, stirring well and add it gently to the flour mixture with the beaten egg. Finally add the milk and mix to a fairly soft dough. Turn into the prepared baking tin and smooth the top over. Bake at 300 degrees for 50 to 60 minutes. Leave to cool, store in a tin and cut into squares the next day
225g (8oz) Plain Flour
225g (8oz) Medium Oatmeal
110g (4oz) Lard or Margarine
110g (4oz) Golden Syrup
110g (4oz) Black Treacle
110g 4oz Sugar
1 Egg, beaten
4 tsp Ground Ginger
1 tsp Ground Cinnamon (optional)
1 tsp Bicarbonate of Soda
Pinch Salt
Pre-heat oven to 170°C: 325°F: Gas 3.
Grease and line a square baking tin with buttered greaseproof paper.
Sieve the flour, bicarbonate of soda, ginger, salt and cinnamon (if used).
Add the oats and sugar, mix lightly.
Gently rub in the lard or margarine.
Stir in the beaten egg.
Gently warm the syrup and treacle, so that they can be easily poured.
Make a well in the centre of the mixture and add the syrup and treacle.
Mix thoroughly.
Pour the mixture into the prepared baking tin.
Bake for 45-60 minutes or until firm and cooked.
Allow to cool for at 15-20 minutes before removing from the tin.
Cut into squares, keep in an airtight tin for 24 hours before serving.
ooooh err missus!!