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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 ts Baking powder
1 ts Ground ginger
1/2 ts 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
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
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.
Method:
Prepare 2 1-lb loaf tins, or an 9×9 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.
Yields
1 Servings
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