Yorkshire parkin (oatmeal gingerbread) (rev.

Yield: 1 servings

Measure Ingredient
1½ cup (8 oz) medium oatmeal (this
\N \N Means ground oatmeal, not
\N \N Rolled oats)
1½ cup (8 oz) whole-wheat flour
2 teaspoons Baking powder
1 teaspoon Ground ginger
½ teaspoon Salt
½ cup (4 oz) apple sauce
1½ cup (8 oz) brown sugar
⅓ cup (5 oz) black treacle (a kind
\N \N Molasses)
⅓ cup (4 oz) golden syrup You
\N \N Could substitute molasses
\N \N For both of these, I guess.
1 \N Egg white or substitute,
\N \N Lightly beaten
½ cup (4 fl oz) skimmed milk or
\N \N 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.


Prepare 2 1-lb loaf tins, or an 9x9 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.

Posted by williams@... (Pete Williams) to Fatfree Digest [Volume 13 Issue 14] Dec. 14, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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