At 06:00 20/12/01, you wrote: >Date: Wed, 19 Dec 2001 19:43:37 -0700 >From: Bill and Sylvia Adamson <[EMAIL PROTECTED]> >Subject: Parkin treacle toffee > >Does anyone have a recipe for "parkin" sp, also treacle toffee. > >TIA Sylvia A.
I have several recipes for parkin , there is Yorkshire and Lancashire and Oatmeal according to my various cookery books; but this is my favourite (and the most complicated ingedients wise!): Please note all measurements are IMPERIAL - see below 8oz plain flour 1/2 teaspoon salt (I reckon you could cut this down!) 1 to 2 level tea spoons ground ginger 1 level teaspoon ground mace 1 level teaspoon ground nutmeg 6 oz medium oatmeal 1 oz soft dark brown sugar 4 oz black treacle 4 oz golden syrup 2 oz margarine or butter 2 level teaspoons bicarbonate of soda 8 fluid oz warmed milk 1 egg lightly beaten (variations include adding raisins or candied peel, and I have seen it with candied ginger on top) preset oven to 170centigrade (gas mark 3) Sift flour, salt & spices in mixing bowl; stir in oatmeal and sugar. Gently melt treacle, syrup and marge/butter over low heat. Easiest way to measure sticky treacle & syrup is weigh the empty pan, set scale back to zero, add treacle, then add syrup to make up to 8oz total. Make a hollow in centre of flour mix and pour in the melted ingredients; dissolve bicarb in warmed milk and add this and the lightly beaten egg to your mixture. Mix it all to a soft batter - it is fairly runny NOT like normal cake mix. Pour into a (shallow) greased and lined tin about 10"x8"; this will make a thin version that you can cut into little squares or fingers (like brownies?) -BUT I used to cook it in a smallish loaf tin and you can then slice it like bread - and butter it! Cook for about 40 mins until even brown in colour and it has slightly shrunk away from sides. It should also be springy to the touch. if you use the loaf tin, you can also test by poking in the middle with a skewer or similar, if it comes out clean it's done. Leave to cool on wire rack. Keep for a week or more in airtight tin before serving; this allows it to become more moist and sticky. You can also add a cut apple to the tin, this helps increase the moisture - an old wives trick :-) I've never made the treacle toffee but this comes from same book as the parkin. The book is the UK National Trust book of Christmas and Festive Days Recipes - one of my favourite books, it lists many traditionl recipes by festival: Christmas, New Year, Mothering Sunday, Easter, Halloween, Bonfire night, etc. treacle toffee 1lb demerara sugar 1/4 pint water 1/4 level teaspoon cream of tartar 3oz butter 4 oz black treacle 4oz golden syrup very large heavy based pan - use largest you have to stop the toffee boiling over... It doesn't say but a (jam/sugar) thermometer would be useful to test the temperature! Brush large shallow tin with melted butter, and set aside. Dissolve sugar in the water in the pan, over low heat - stir occasionally. Add other ingredients and continue heating gently until everythin is mixed and sugar is completely dissolved. Increase heat and boil rapidly until temperature reaches 270degrees F or 132 centigrade - soft crack stage. When dropped in cold water mixture separates into threads which become hard but not brittle. Remove from heat ansd pour into prepared tin. Col for 5 to 10 mins then score mark into squares, you can add an optional walnut picee to each square. Leave until completely cold and set, then remove squares for the tin and store in an airtight container. Oh and they give some conversions: teaspoon is about 5grams; 1 pint is 2 1/2 US cups; and one to be wary of: 1 imperial pint is 20 fluid oz whereas US pint is 16 fluid oz! So be warned... Now what was that about DOGS???? Rosemary -- Rosemary I.H. Powell Email: [EMAIL PROTECTED] Please visit <http://www.CavalierKingCharles.com/Helping_Hearts/> for quality web design/hosting, Cavalier screensavers and greetings cards: all money goes to the UK CKCS Heath Fund to help research into MVD. ========================================================= "Magic Commands": to stop receiving mail for awhile, click here and send the email: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20NOMAIL to start it up gain click here: mailto:[EMAIL PROTECTED]?body=SET%20CKCS-L%20MAIL E-mail [EMAIL PROTECTED] for assistance. Search the Archives... http://apple.ease.lsoft.com/archives/ckcs-l.html All e-mail sent through CKCS-L is Copyright 1999 by its original author.
