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 350 F/175 C/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
  
  Uncle Dirty Dave's Archives
 
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