The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Westmorland Parkin

Cakes
Cumbria

Heavy, moist, soda-raised cake made with wheat flour and oats, with dark sugars. Differs from other parkin with the addition of allspice.


Image: Alex Bray...


Search Foods of England for more about: Parkin...


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Westmorland Parkin

1 lb porridge oats
8 oz flour
8 oz Demerara sugar, heaped
2 tsp ground allspice
1 tsp salt
2 tsp baking powder
2 tsp ground ginger
1 lb black treacle
8 oz butter
1 tsp bicarbonate of soda
1 small egg, beaten
3 oz milk, warm

Method:
Mix the dry ingredients. In a small saucepan, gently heat the treacle and the butter until melted and stir the mixture into the bowl. Add the egg and the milk and stir until well combined.
Transfer the mixture into a lined and greased tin and bake for 1-1.5 hours at 180C. Stand for 2 days before cutting.




Burnley Express - Saturday 22 June 1907



Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats