PARKIN
8ozs medium oatmeal
8ozs self raising flour
8ozs butter or margarine
8ozs golden syrup
8ozs soft brown sugar
2 teaspoons ginger
2 eggs
one quarter of a pint of milk
Line and grease a rectangular baking tin, about 12 inches by 8 inches.
Beat the milk and the eggs together.
Melt sugar, syrup, and butter in a saucepan.
Mix dry ingredients in bowl.
Now pour the melted stuff into the bowl and mix, and then add the eggs and milk and mix.
Bake in a moderate oven (160C) for an hour and a quarter.
I showed Dave the photo and he said "What a shame it doesn't show my stained glass." So below is a picture of the kitchen that does show the lovely glass.
4 comments:
Hi Sue, I hope you're all right. Parkin always reminds me of my Mum. She was an expert parkin-maker and I still have her precise and very neat handwritten recipe among my 'precious papers'. I still can't make it like she did and I'm not a wonderful baker, as she was. Hopefully I'm good at something else instead and maybe I'll find out what it is very soon!
Hi Marilyn, I'm doing OK, thanks. Parkin always reminds us of Dave's mum. I wonder - is your Mum's recipe very different from Dave's Mum's?
Hello, I just popped in again! Mmm, yes, there are differences in the recipe because my Mum always pooh-poohed the very idea of oatmeal. I don't know why, maybe it's a Yorkshire thing. My only parkin making attempt yielded some delicious ginger nuts, which I don't really like to talk about.
xx
But Dave's Mum was born and bred in Yorkshire and she used oatmeal, so where does that leave us? Nice to hear from you. x
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