• 6/5 Nat Gingerbread Day 2

    From Dave Drum@1:3634/12 to All on Sun Jun 4 14:00:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Yorkshire Parkin (Oatmeal Gingerbread)
    Categories: Breads, Grains, Fruits
    Yield: 2 Loaves

    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
    - of molasses)
    1/3 c (4 oz) golden syrup; You
    - could substitute molasses
    - for both of these, I guess
    1 Egg white; lightly beaten
    1/2 c (4 fl oz) milk

    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.

    Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by
    spraying with Pam. Set the oven 350ºF/175ºC/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
    in 2" squares in the tin. Cool the pieces on a wire rack,
    and store them in an airtight container.

    It tastes better if stored for 2-3 days before eating.

    Posted by Pete Williams

    Formatted by Sue Smith

    Uncle Dirty Dave's Archives

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