Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Eccentrica Gallumbits on 03 November, 2008, 01:07:04 pm
-
Here are some clues
-There's a reason I'm asking you to guess rather than say, a Southerner.
-It's a seasonal thing. Well, I could make it any time of year as the ingredients are year-round, but it would be wrong.
-
Parkin
-
You're not Clarion, but you guessed right. Mmmm parkin.
-
Sorry to butt in. My Grandma was an ace Parkin maker, not to mention all manner of other cakes and pastries. I miss her.
-
It's ok to butt in. Do you want my parkin recipe? It's stickier and gooeyer than some people make it.
-
My post was probably misleading. I don't actually care for Parkin but my Dad used to take it in his packed lunch every day I seem to recall. Mrs. TKP on the other hand loves Parkin so she may be along later to take you up on your offer. What I really miss is her butter and potato pies. They sound really boring but everybody that ever tried them came back for seconds. Mmmmm.
-
Ingredients
4ozs lard/butter or margarine
4ozs golden syrup
4ozs black treacle
4ozs soft brown sugar
8ozs plain flour
8ozs medium oatmeal
pinch of salt
4 teasp. ground ginger
2 teasp. ground cinnamon
1 teasp. bicarb. of soda
1 egg - beaten
1 teaspoon dark rum (optional)
Method
Heat the oven to 150C or gas mark 1.
Melt the fat.
Add the syrup, treacle and sugar and warm over a very low heat till the sugar begins to dissolve.
Avoid overheating the mixture, keeping the saucepan warm rather than hot.
Sieve the dry ingredients, make a well in the centre and gradually beat in the liquid from the saucepan & the beaten egg. -(taste and add dark rum if wanted)
Mix to a soft consistency, adding a little milk if required.
Pour into a greased flat tin (lined with grease proof paper)
so that the mixture is 1 inch in depth.
Bake for 1 hour in a cool oven on bottom shelf (300 degrees,or mark 1) - check during cooking and if necessary add 5-10 minutes (if browning too quickly add foil and then take off during last 10 minutes).
partly cool it in the tin, then turn out to finish cooling.
Serve the parkin cut into squares.
-
Thanks Kirst
-
What's 300 degrees in new money?
-
What's 300 degrees in new money?
148.888888888889
call it 150.
-
Thanks, HM! :)
-
Lard in cake is so wrong.
-
That's why I use butter.
-
Lard in cake is so wrong.
Mr Kipling doesn't think so... ;) :( :sick:
-
What's 300 degrees in new money?
148.888888888889
call it 150.
Phew that makes a lot more sense. I was trying to work out how 300°C was cool, I don't think my oven goes that high!
-
They're lagging behind a bit in Auld Reekie! ;D
-
They're lagging behind a bit in Auld Reekie! ;D
Nah, Kirst didn't say Gas Mark 2 or Regulo 2 ...
I did a Sainsbury's search for 'parkin' at the weekend and got a blank. :( :(
-
Lard in cake is so wrong.
Lardy cake? ???
-
What I really miss is her butter and potato pies.
OMG they sound gorgeous! I want!
-
Oh no! I missed this thread, what with being offline and all. :(
Wow! Parkin! The business. :) Superb. I'm on me way. Hope there's some left ;D
And I'm definitely in agreement - butter is so much better than lard in parkin (well, anything, really, but especially parkin). Mr Kipling only uses the latter because it's cheaper. :-\
-
Here is some advice. Parkin cooks better if you don't accidentally turn the oven off. Just so you know. :rollingeyes:
What does your parkin look like? When I was a kid in Yorkshire, shop parkin looked like this
(http://www.channel4.com/food/images/mb/Channel4/4Food/features/2007/nov/week_5/parkin/parkin_ahero.jpg) and had quite a spongey texture.
but mine is more like this
(http://farm4.static.flickr.com/3184/2560099980_5430accc87.jpg)
and is dark and squidgy, more like a ginger brownie.
-
Looks fine to me :)
-
What I really miss is her butter and potato pies. They sound really boring but everybody that ever tried them came back for seconds. Mmmmm.
Where was she from? We've met 'Preston Friday Pies' which are butter and potato and totally wonderful. My OH makes new potato and clotted cream pasties which are also much better than you could possible expect.
S
-
What I really miss is her butter and potato pies. They sound really boring but everybody that ever tried them came back for seconds. Mmmmm.
Where was she from? We've met 'Preston Friday Pies' which are butter and potato and totally wonderful. My OH makes new potato and clotted cream pasties which are also much better than you could possible expect.
S
She was from Lytham which kind of ties in with your experience.
-
Dark parkin like yours is proper Kirst. I cant tell the difference between most shop bought parkin and ginger cake.
-
Two tins in the oven, filled with delicious parkin. Should be ready soon. Nom nom nom.
-
I think I may be making it, but with margerine.
-
I put a teaspoon of dark rum in, for extra tastiness.
-
Mmmm parkin :P Tis my burfday soon, I must make cake. I think it's going to be a toss up between parkin & orange & poppy seed cake.
-
Two tins in the oven, filled with delicious parkin. Should be ready soon. Nom nom nom.
:-* :-* :-*
I :heart: Kirst
-
Not being a Northerner, I had no idea what parkin was. The ingredients list made it sound like an exceptionally rich kind of flapjack, but the pics make it look much softer and more... cakey! I'm ambivalent about trying it TBH, it sounds so rich and sweet. But it does look good!
-
It's rayt claggety
-
Er... It's rich and sticky? Like sweet clay?
-
Yeah.
-
Not being a Northerner, I had no idea what parkin was. The ingredients list made it sound like an exceptionally rich kind of flapjack, but the pics make it look much softer and more... cakey! I'm ambivalent about trying it TBH, it sounds so rich and sweet. But it does look good!
It's a very sticky sweet treacly gingerbread, but the treacle and oatmeal make it parkin, not gingerbread. It's for Hallowe'en and Bonfire Night.
Mind you, yesterday I was talking to someone from Middlesbrough and he's never heard of it either.
Yeah.
Don't you mean "aye"?
-
'appen
-
I was always under the impression that the proper parkin was the darker stuff and came from Lancashire.
They may put black pudding in it instead of lard.
-
I have in front of me the WI cook book, 1984 edition.
Their recipe for Yorkshire parkin contains:
6oz plain flour
1 1/2 tsp sod bicarb
1 tsp ground ginger
2oz medium oatmeal
3oz brown sugar
3oz maragarine
4oz golden syrup
1 egg
milk
Lancashire parkin, on the other hand, contains:
8oz oatmeal
3oz plain flour
1tsp ground ginger
2oz brown sugar
pinch salt
1/2 tsp (scant) sod bicarb
4oz marg or lard
8oz golden syrup / treacle
2 1/2 fl oz milk.
On that basis I wouldn't bother with the Yorkshire version.
-
My parkin looks like Kirst's. You don't need a lot of it to fill you up!
Probly makes a passable denture adhesive too, given the way it sticks to the roof of your mouth.
-
Lancashire parkin would make an excellent randonneurs' rocket fuel IMO.
-
Lancashire parkin would make an excellent randonneurs' rocket fuel IMO.
You may be interested to learn, Helly, that the 1984 WI Cook Book, actually titled "A Cook's Tour of Britain", was illustrated by one Anne Ormerod, sister to Our Mutual Friend. It was a present from Felix.
-
Mrs. Wow has made some Lancs parkin this evening. Rich, dark, moist & oaten. Quite wonderful.
-
Ingredients
8ozs medium oatmeal
What kind of oatmeal do you use Kirst (and Mrs Wow)?
Despite consuming much parkin in my Lancastrian youth, I'm ashamed to say that I've never made it myself, but in your pic it looks so delicious and brings back many memories! With bonfire night approaching, it feels like time to bake my first batch!
-
Er, it's in a red packet.
-
Kirst
(Possible very dumb question alert!)
I'm keen to have a try of this but we don't have "oatmeal" in our shops here in Australia - would rolled oats (porridge oats) do or is it something very different?
Thanks
Sandy
-
You don't have oatmeal? Not even in a health food shop? Actually, do you have health food shops? ;)
I suppose you could try with porridge oats, but maybe whizz them in a food processor first.
-
Health food shop??? ???
No - that's a good idea - I'll try there. Thanks.
-
I have a triple batch in the oven. It's not quite right though as I didn't have enough ground ginger. Never mind, it's still treacly goodness.
-
Well it's made 4 x recipe ready for Saturday's 400.
Couldn't locate oatmeal so used oatbran (from the healthfood shop) and quick oats. I also suspect our treacle isn't as dark as yours!
It does look like a cross between your two pictures though - we'll see how it tastes.
Thanks Kirst!
-
How was it?
-
The flavour was good but it was a bit dry. I'm not sure whether it was the oat bran or if I let it cook too long. I have found some finer milled oat bran and so will try that - do you think I should add more treacle or golden syrup?
I'm sure it will become a favourite checkpoint cake (along side the banana cake which is a standard for all rides) when I get the recipe right!
-
You don't have oatmeal? Not even in a health food shop? Actually, do you have health food shops? ;)
I suppose you could try with porridge oats, but maybe whizz them in a food processor first.
When I was in Oz, I was sent out by a house mate who was a pretty tidy cook with a shopping list. On it was suet so he could make dumplings. Could I find any? Could I bollocks! I suppose stew and dumplings isn't really favoured in a subtropical climate!
I've never heard of parkin. And if it's northern, I'm guessing it's pure stodge!
Sainsbury's used to do a beer called "Parkin special bitter" though....
-
It's delicious nutritious stodge though.*
*Anything with oats in is nutritious, even though the rest of it is lard and syrup.
-
This, in fact, is true.
-
When I was in Oz, I was sent out by a house mate who was a pretty tidy cook with a shopping list. On it was suet so he could make dumplings. Could I find any? Could I bollocks! I suppose stew and dumplings isn't really favoured in a subtropical climate!
I've never heard of parkin. And if it's northern, I'm guessing it's pure stodge!
Sainsbury's used to do a beer called "Parkin special bitter" though....
Bobb's just had his first parkin. He likes it.
-
*faints*
-
Inspired by Kirst, I, too, made parkin. It is delicious.
-
I've just made a double quantity of Lancashire parkin.
(http://p.twimg.com/AdfMsYkCIAAKFnF.jpg)
-
Inferior foreign muck :P
-
As demonstrated above, the Yorkshire version is as to piss compared to the Lancashire's nectar. And Mrs. Wow and Peli agree with me on this. :-*
-
I think there needs to be a head-to-head Parkin-off between Kirst & Wowbagger. ;D
-
Well, here's the entry from Chez Wowbagger:
(http://p.twimg.com/Adfi31XCAAAkQzT.jpg)
-
I've just discussed Things Parkin with Peli, who tells me that her grandmother always made parkin to the Lancashire recipe.
She was from Bradford.
-
We'll Kirst's Parkin (which was delicious) tasted exactly like something my mother used to make. She would have got that off her mother who was from east London. I can only conclude that "Parkin" is just called different things elsewhere and as always - northerners think they invented it, when in fact, they didn't :demon:
-
Are you sure you're not getting parkin confused with jellied eels, bobb? ;)
-
We'll Kirst's Parkin (which was delicious) tasted exactly like something my mother used to make. She would have got that off her mother who was from east London. I can only conclude that "Parkin" is just called different things elsewhere and as always - northerners think they invented it, when in fact, they didn't :demon:
Maybe your mother's mother's mother was from Yorkshire.
-
She wasn't. I am northern DNA free :P
-
Like everyone else I too have been baking. I got in from a rain-sodden afternoon ride and got cracking. I had all of the components to hand but I couldn't find any rum, but I did have some Spanish brandy (natch) so I used that instead. So mine is more parquín than parkin. Also I couldn't find the greaseproof paper so I was extremely pleased when it turned out onto the cooling rack in one piece with a satisfying thunk.
And of course it's delicious! Top recipe Kirst! :thumbsup:
-
She wasn't. I am northern DNA free :P
Oh you poor thing.
-
The pictures are making me hungry.
-
I think there needs to be a head-to-head Parkin-off between Kirst & Wowbagger. ;D
I've just eaten the last of ours. Has Kirst got any left? :P
-
She wasn't. I am northern DNA free :P
Not any more, you're not. :demon:
I've just eaten the last of ours. Has Kirst got any left? :P
Loads.
-
2 tins in the oven. Will probably do 2 more tomorrow.
-
Last time I made parkin it was really quite hard, best served sliced thin with butter. It matured really well - leave it wrapped in greaseproof paper in a tin for a few weeks and it was just about right. We nicknamed it dwarf bread.
I think I may be referring to a different comestible than yourself. Yours sounds more like a gingerbread.
-
If you mean gingerbread as in gingerbread people, then no, it's nothing like that. I will be making some of that sort of parkin for parkin pigs though.
-
I hope it was Lancashire parkin, rather than the inferior Yorkshire recipe.
-
No, not gingerbread as in biscuits. More of a rye bread to bloomer version of gingerbread cake. Very dense, needs slicing with a good serrated knife and a few mm thick slice cna hold it's own weight happily. Nearly a flapjack.
-
I :heart: EG :-*
-
I :heart: EG :-*
I :heart: EG even more!
A huge piece of parkin was handed to me by the postman!
It had been a wee bit squashed en route, but it looks brilliant. Taste testing after lunch. :thumbsup:
Thank you thank you thank you :-*
-
Mmmmmmmm, that was yummy! Thank you EG!
-
You can't eat it until tomorrow!
-
There's still some left! But I did pass it out to the London to Brighton riders on Sunday. It had a very good reception.