Have you a recipe for Black Parking Cake?

ThanksHave you a recipe for Black Parking Cake?
Here is a great yummy recipe ....... = )





Black Parkin





8 oz wholemeal or plain flour


1/2 level teaspoon salt


1-2 level teaspoons 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 2 level teaspoons bicarbonate of soda


8 fl oz warm milk


1 egg lightly beaten





Method:


Pre set the oven at 325° F. Sift the flour, salt and spices together into a mixing bowl. Stir in the oatmeal and sugar. Gently melt the treacle, golden syrup and margarine over a low heat. Make a well in the centre of the flour mixture and pour in the melted ingredients. Dissolve the bicarbonate of soda in warmed milk and add to the mixture with the lightly beaten egg. Mix to a soft batter and pour into a greased tin about 8 X 10 inches, lined with greased greaseproof paper (Parkin mixture is VERY sticky!)





Bake in a pre-heated oven for 40 minutes. When cooked, Parkin should be an even brown colour and have shrunk away slightly from the sides of the tin. Leave to cool on a wire rack. If possible keep Parkin in an airtight tin for at least a week before serving. (Originally it would have been put in special wooden Parkin boxes.)Have you a recipe for Black Parking Cake?
Parkin Cake


Parkin cake is a traditional Yorkshire cake which is dark and moist in appearance and texture.








It is traditional to have parkin on bonfire night











Ingredients











1 egg beaten





3 tablespoons milk





1 teaspoon of ground ginger





4 oz ( 100 g ) self raising flour





3 oz ( 75 g ) butter





1 teaspoon of bicarbonate of soda





1/4 teaspoon of salt





5 oz ( 125 g ) black treacle





4 oz ( 125 g ) oatmeal





2oz 50 g ) brown sugar











Method











Sift the flour into a bowl together with the ginger, bicarobate of soda and salt.





Melt the treacle, sugar and butter over a low heat and then stir in the egg.Pour these over the flour etc previously mixed together. Add the milk until a pouring consistency is achieved.





Pour into a well greased 6 inch ( 15 cm ) square baking tin and bake in a preheated oven ( 170 c or 325 f ) for 60 minutes until firm in the centre.








Cut into squares when cool.
Parkin


1½ hours | 35 min prep | SERVES 8 , 1 yummy cake





Ingredients


2 cups flour


2 teaspoons baking powder


2 teaspoons ground ginger


1/2 cup sugar


1 cup old fashioned oat (DO NOT use instant or “quick” oats)


1 cup milk


1/3 cup unsalted butter or margarine


1/2 cup honey


1/2 cup molasses, mixed with the honey (in Britain this would be treacle and golden syrup)





Directions


1Soak oats in milk for ½ hour.


2Mix together the flour, baking powder, ground ginger, and sugar.


3Melt butter/margarine and add molasses and honey mixture.


4Combine wet ingredients and add to dry.


5Pour into a 9'; x 11'; pan.


6Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan
Traditional sticky cake to serve on bonfire night; yummy mix of oatmeal, ginger, treacle and syrup.





Ingredients:





12 oz. (350g) medium oatmeal





4 oz. (125g) wholemeal flour





4 oz. (125g) margarine





4 oz. (125g) honey





4 oz. (125g) black treacle





1 tsp. ground ginger





4 tbsps. skimmed milk





half a tsp. bicarbonate of soda





Cooking Instructions:





Grease a 11 inch (28cm) x 7 inch (18cm) cake tin





Pre-heat oven to 325F, Gas Mark 3, 160C





Blend together the flour, oats and ginger in a mixing bowl





Gently heat the margarine, treacle and honey in a saucepan until the margarine has melted





Add the flour, oats and ginger and mix well





Gently heat the milk until lukewarm and stir in the bicarbonate of soda





Add to the oatmeal mixture and beat well





Pour the mixture into the prepared cake tin





Bake in the pre-heated oven for one and a half hours





Cool in the tin for about 15 minutes then finish cooling on a wire rack





This cake is best left stored in an air-tight tin for a few days before cutting
2 cups flour


2 teaspoons baking powder


2 teaspoons ground ginger


1/2 cup sugar


1 cup old fashioned oat (DO NOT use instant or “quick” oats)


1 cup milk


1/3 cup unsalted butter or margarine


1/2 cup honey


1/2 cup molasses, mixed with the honey (in Britain this would be treacle and golden syrup)


Directions


1Soak oats in milk for ½ hour.


2Mix together the flour, baking powder, ground ginger, and sugar.


3Melt butter/margarine and add molasses and honey mixture.


4Combine wet ingredients and add to dry.


5Pour into a 9'; x 11'; pan.


6Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.





Ingredients


6 ounces treacle


3 ounces vegan margarine


1/2 lb whole wheat flour


3 ounces Barbados sugar


1/4 ounce ground ginger


1/4 ounce ground nutmeg (can be purchased as cake spice mixed ginger and nutmeg)


4 ounces rolled oat


Directions


1Warm treacle in a heavy based saucepan.


2Rub margarine into flour, add sugar, spice and oats.


3Add this to the warmed treacle and mix thoroughly.


4Press into a greased, flat shallow tin.


5Bake for 15 minutes at 350F/180C.


6When cooked, cut into strips and allow to cool.





parkin drops


1 cup dark corn syrup


1/3 cup butter


1/3 cup packed brown sugar


3 tablespoons milk


2 cups rolled oat


1 cup all-purpose flour


1 teaspoon baking powder


1 teaspoon ground ginger


Directions


1Preheat oven to 350 degrees farenheit. Grease and flour 3 large baking sheets. In a medium saucepan over medium heat, stir corn syrup and butter until butter melts. Remove from heat. Stir in brown sugar and milk; set aside for 10 minutes.


2In a large bowl, combine ots, flour, baking powder and ginger. Stir in syrup mixture. Drop dough by rounded teaspoons, 2 inches apart, on prepared baking sheets.


3Bake 9 to 13 minutes, or until deep golden brown. Cool on racks. Store in airtight container at room temperature for up to 1 week or freeze for longer storage.