Parkin/Gingerbread recipe please!

Never tried to make this, thanks all for the recipes and tips

Here's a recipe for my mom's fatless tea bread but her's contained sultana and raisins .But this is my version

I use a 400ml mug . But as long as you use the same size mug whatever you have is fine.

1lb loaf tin lined.
Oven temp 160°
225g dried fruit I use cranberries,cherries and blueberries.
Or what you like .

Put into a mixing bowl.
Make half a mug of tea using 2 tea bags. Not fruit or herbal tea.
Tip onto the fruit with the tea bags . Give a good stir. Leave overnight. Remove the tea bags and squeeze them to get all the liquid out .

Then stir in full mug of SR flour make sure the mug is full and leveled off the top.

Half mug of brown sugar light or dark .
Rounded teaspoon of mixed spice.
I medium egg.

Give every a good mix . Put into loaf tin. Bake 50-60 mins. Once cold. Wrap in baking paper put into tin or plastic container with lid. Leave until next day to cut or better still leave 2 days. It will get sticky due to the reaction of the sugar and fruit. Tastes great by its self but also lovely with some spread or butter and jam if you fancy it.

I’ve just tried your first recipe, Whiff. It smells delicious! It took nearer an hour than 40mins but that’s ok as I also cooked our tea in the oven and it’s made the kitchen nice and cosy.

I use a fan oven SueDonim but every oven is different. Hope you enjoy the cake.
Have an easy apple cake recipe I will post another day.

Perfected my millionaire shortbread this week . My first attempt while tasting great wasn't MS. But this was.

I’ve just taken your gingerbread recipe out of the oven Whiff. I’m putting a thin layer of lemon icing on top too. Thank you. Looking forward to the apple cake recipe. 😋

Apple cake recipe.
No idea where I got it from as I had written in the front of an old Marguerite Patten cook book when I got married in 1981. It's in ounces. So when I make it just change my scales to ounces. But my scales are an electronic Salter which had for decades.

8oz SR flour
4oz soft brown sugar
4oz butter or spread
2 medium or 1 large cooking apple Bramley is the best.
2 eggs
1 tablespoon of honey.

I have a friend who is allergic to honey so when I make it for her I use golden syrup. Either works well. To be honest I don't measure and just give a good squeeze of either honey or syrup.

2lb lined loaf tin
170° fan 40-45 mins but until the knife comes out clean.

Put everything except apple into a bowl and mix. I use electric hand blender.

Peel,core and cut up the apple . I can't cut very well so my pieces end up all shapes and sizes but that doesn't matter.

Mix well. And spoon into tin and bake .
Leave in the tin for 10 mins then put on cooling rack. As soon as cold can be eaten will keep in air tight tin or plastic container.

If you don't like apple . I make a version using 250g of fresh blueberries just washed and dried . Same method just stir in blueberries in at the end same as apple . Cooking time the same .

Hope you like it.

Picture is off my tomato chutney I made yesterday 9 and three quarter of pound. It was made my easy way everything in pan once simmer just sat and read stirring every 10 mins .

Making Parkin today.

As recommended, I’m saving the gingerbread until today, but I did have a taste and it was very good. Thank you for the apple cake recipe Whiff.

Thank you Patsy. I love sharing recipes . But because of my disability I make everything my way but it works . I know family and friends like my sweet and savoury bakes.

One of my craft group who doesn't bake brought in a recipe and asked me to make it . So it's in my notebook with my recipes named after her. Made it several times since for our treat at craft group.

Happy baking

Your methods are obviously very successful, Whiff. I really enjoy cooking, but don’t like anything too fussy, and often add my own spin on a recipe. Please keep them coming, it’s much appreciated. 😊

Lovely to get all your recipes and ideas. Yesterday I made a delicious sweet potato and ginger cake. Hopeless at links but if you Google The Guardian and sweet potato and ginger cake you should find it. We had Parkin last night at the bonfire party that had been made from the Bero (?) recipe book, nice and dark. Will try Shelflife’s recipe next but that apple cake sounds good!

It's a please Patsy have you got any recipes to share ?

Pigma that sounds lovely will look it up and have a go. Got the Parkin in the oven . The batter tasted great. Won't cut it until Wednesday and will try a piece before I wrap it ready for my craft group on Thursday.

Nancy Birtwhistle's tip about blitz porridge oats worked . I used my stick blender . I have porridge every morning for breakfast.

Will post my easy cheese biscuits in a few days .

Pigma found the recipe will try than in 2 weeks when I bake again for craft group. This is my first ever Parkin it smells amazing.

Mouth watering thread, making your Apple cake now Whiff and writing all these scrummy recipes for my folder, thank you all x

Whiff

Gingerbread and Parkin should never have oats in it. If you see any recipe for oatmeal it's American porridge oats is British. Same thing .

I’m sorry but that’s plain wrong. I don’t know where you live but medium oatmeal is widely used in Parkin in Yorkshire. I use my late mother in law’s recipe which she got from her mother and so on. Oatmeal is one of the main ingredients.

I hesitate to post the recipe because it bears little resemblance to most recipes I see nowadays for parkin as it contains no black treacle, no eggs and no spices other than ginger. But it’s delicious and a family favourite.

To answer someone else’s question, No you can’t successfully substitute porridge oats for oatmeal. I know medium oatmeal can be difficult to find.

That looks delicious, Whiff, and glad you found the sweet potato recipe, I was really pleased with how the cake turned out. Oh, go on, Grannytomany, do share, it all adds to the fun. And I still don’t know if there is a difference between medium oatmeal and pinhead oatmeal but am happily enjoying cake along the way! Cheese biscuits sound good….

Has anyone got a good cake recipe using gluten free SR flour. I want to try one as have 2 friends who can't have gluten so they miss out on my bakes. Not a coffee one.

I would think you can just substitute it in any cake recipe, Whiff, but no doubt someone will know for sure. I’m not at home at the mo but I’m sure there are some cake recipes where you use ground almonds instead of flour, those where you cook and blitz fruit like oranges or lemons. I think there’s an orange cake by Claudia Roden made that way with almonds and from memory Nigella has a clementine cake and a lemon and elderflower cake. Would any of those be suitable?

Pigma I will look thank you. I have brought a gluten free book. But thought anyone who bakes with gluten free flour might give me some pointers .

Oh I love Parkin, learned of it when living in Lancashire for a while and never looked back. Definitely oats and definitely left for a week or so before tucking in.

Whiff, thank you for giving me back my baking mojo. I have made cakes with gluten free flour but getting a light and moist one involved a lot of faffing about with all sorts of odd ingredients. If nuts aren’t a problem I can strongly recommend Nigella’s clementine cake. I’ve made orange, lemon and clementine versions which all disappear in a flash. I’ll see if I can post a link.

www.nigella.com/recipes/clementine-cake

You will need to get gluten free baking powder.

teabagwoman glad you have your baking mojo back . That's a second vote for Nigella's cake so will give it ago one of the weeks. And get some gluten free baking powder.

Recipe for cheese rocks (biscuits)

Supposed to cut into third and roll into a cylinder and wrapped in baking paper anb chilled for hour. But I can't do that hence rocks not biscuits.

200g P flour
150g butter or spread
150g grated mature cheddar or extra strong cheddar if you like it.
1 medium egg.

Baking trays lined with baking paper
200° fan

Supposed to rub fat into flour then add cheese and egg.

But I make sure the spread is soft put everything into a bowl and mix well until there are no lumps of fat and everything looks even.

Then spoon onto the trays in lumps will spread a bit so don't over crowd the trays.
Cook 15-20 mins until golden brown.

They will keep in a plastic box for days if you can stop eating them . They freeze well if you want to make them for nibbles at Christmas or New year.

All the recipes I have written all freeze well.

Pigma need to apologise hope you don't think I have high jacked your thread. 🤦

I will share some recipes when I get home from Devon in a few days Whiff. 😊

If you want something like Jamaica ginger cake Nigella's sticky ginger bread is identical