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
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 stored for 2-3 days before eating.

Posted by Pete Williams

Formatted by Sue Smith

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