Free Parkin
A couple of months ago, I took a sugarless baking class. And while the class was pretty much a dud, I did manage to wrangle this recipe out of one of the ladies in the course. I'm sure it's because she couldn't resist my stunning good looks and devilish charm.
The recipe is for Parkin, which is apparently a ginger, molasses and oatmeal cake. Making it has been on my to bake list for a while, but I've never been able to find medium oatmeal. Typically I've used rolled oats in my baking, but when I was looking at this recipe I got curious about the medium oatmeal part, especially since some recipes said not rolled oats.
Never let it be said, I can't take a hint. So, I've spent the better part of two weeks trying to figure out what medium oatmeal was. I had a vague idea, since I do have a can of McCann's Irish Oats, of which I've made one batch. I'm not an oatmeal guy.
So, I've searched high and low for medium oatmeal. And now, (drumroll) I've found it. Right in the oatmeal section at bulkbarn you can find Scotch Oatmeal (medium). Houston, the Eagle has landed.
Now that everything should be in place, I'll be attempting the following recipe sometime this week:
Ingredients:
8 oz plain flour
8 oz medium oatmeal
4 oz lard
3 oz brown sugar
1 lb dark treacle or molasses
1 tbsp milk
1 level dessertspoon ground ginger
1 level tsp bicarbonate of soda
Steps:
1) Mix oatmeal, flour and ginger, rub or cut in lard until as fine as breadcrumbs.
2) Mix bicarbonate of soda with milk.
3) Warm treacle or molasses with sugar and add to the oatmeal mixture with the milk and bicarbonate of soda.
4) Spoon into a greased square tin and bake at 325 degrees for about 50 minutes.
5) Cool in the tin and keep for a week in a cake tin.
On a side note, I'm wondering if using the medium oatmeal will also solve my problems with my Nana's oatmeal cake recipe, since it usually turns out the same consistency as concrete.
I'll keep you posted.
The recipe is for Parkin, which is apparently a ginger, molasses and oatmeal cake. Making it has been on my to bake list for a while, but I've never been able to find medium oatmeal. Typically I've used rolled oats in my baking, but when I was looking at this recipe I got curious about the medium oatmeal part, especially since some recipes said not rolled oats.
Never let it be said, I can't take a hint. So, I've spent the better part of two weeks trying to figure out what medium oatmeal was. I had a vague idea, since I do have a can of McCann's Irish Oats, of which I've made one batch. I'm not an oatmeal guy.
So, I've searched high and low for medium oatmeal. And now, (drumroll) I've found it. Right in the oatmeal section at bulkbarn you can find Scotch Oatmeal (medium). Houston, the Eagle has landed.
Now that everything should be in place, I'll be attempting the following recipe sometime this week:
Ingredients:
8 oz plain flour
8 oz medium oatmeal
4 oz lard
3 oz brown sugar
1 lb dark treacle or molasses
1 tbsp milk
1 level dessertspoon ground ginger
1 level tsp bicarbonate of soda
Steps:
1) Mix oatmeal, flour and ginger, rub or cut in lard until as fine as breadcrumbs.
2) Mix bicarbonate of soda with milk.
3) Warm treacle or molasses with sugar and add to the oatmeal mixture with the milk and bicarbonate of soda.
4) Spoon into a greased square tin and bake at 325 degrees for about 50 minutes.
5) Cool in the tin and keep for a week in a cake tin.
On a side note, I'm wondering if using the medium oatmeal will also solve my problems with my Nana's oatmeal cake recipe, since it usually turns out the same consistency as concrete.
I'll keep you posted.
Labels: Recipe - Desserts
posted by Serdic at 08:28
4 Comments:
It looks good Serdic, but I think I'd have to find something rather than lard to use. :)
Mure
I think you're right. I could probably use vegetable shortening, though I don't know if that's much better.
There is non-hydrogenated shortening you can get, or transfat free. Somewhat better anyway :)
Something to try out. Thanks, Mure.
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