In the last few weeks I have indulged in making three batches of this winter cake: Gingerbread Parkin
I have a wonderful
book called “Talking about Cakes” by Margaret Bates. It has an emphasis on
Irish and Scottish tastes. This was published in 1964 and she died in
1968. I bought it in 1973 and has
been such a mainstay that the pages have come adrift from their sewn binding
and the pages are brown. It should
go with me to my grave, but not before I have passed on several of my favourite
recipes and this was another….. a prelude to flapjacks. The recipes have to be converted to
metric but that’s easily done.
Yesterday I went to a Raku course given by my pottery teacher. I’d already modelled several things which needed glazing but during the morning I made two more items. They’ll wait for the next Raku firing as they have to be dried, I think! It is rather challenging to listen to French people for a two hour lunch and later to get into trouble because although I know I shouldn’t, I HAD managed to cover my fingers in oxide glaze!
Yesterday I went to a Raku course given by my pottery teacher. I’d already modelled several things which needed glazing but during the morning I made two more items. They’ll wait for the next Raku firing as they have to be dried, I think! It is rather challenging to listen to French people for a two hour lunch and later to get into trouble because although I know I shouldn’t, I HAD managed to cover my fingers in oxide glaze!
1.
Provide
the recipe for the RAKU group. They think they can substitute the golden syrup
for honey or maple syrup! I know
this will not be the same but actually I should try it and see.
I have to translate the recipe into
French!
2.
Provide
the posting for this blog site.
PARKIN comes from the North
of England especially in the Leeds region. It is a form of gingerbread and is best kept for up to a
week but fresh from the oven it is delicious with stewed apples and a clod of
cream.
225g flour
225g oatmeal
100g sugar or 110g if you prefer it sweeter
2 tsps baking powder
2 tsps ginger or I use 1 of ginger and 1 of cinnamon
In a pan warm and melt together 55g butter, a very large dollop of golden syrup and the same of black
treacle. The recipe says 165g of each but it’s messy weighing it out! Add some
milk, beat well and remove before it starts to get hot.
Mix with the dry
ingredients, add more milk if necessary until it is a pouring consistency.
Pour into a greased shallow tin and bake in a hot oven for about 20 minutes or
so. Keep an eye and remove when golden brown and firm or bouncy to the touch.
