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BONFIRE TOFFEE
PARKIN (1)
PARKIN (2)
Traditionally
eaten on November 5th, (Bonfire Night), in the north of England.
BONFIRE
TOFFEE
You will need:
1 lb sugar,
preferably Demerara
1/3 pint water
1 ¼ ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar
1 Put all the ingredients into a strong saucepan and stir over a
steady heat until the sugar has dissolved.
2 Bring to the boil and cook until the mixture reaches the 'hard
crack' stage, 290 degrees F. To test for the hard crack stage drop about
half a teaspoon of the mixture into a cup of cold water, if it is hard then
it is done, if still soft and chewy cook for a little longer and test
again.
3 Pour into oiled or buttered tin and either allow to set as a
slab or mark in squared as toffee becomes partially set. Break when
completely set.
Variations 1 Use black treacle instead of golden syrup 2 Add
peanuts or chopped mixed nuts.
PARKIN (1)
Lancashire Parkin
1 1/2 lb oatmeal
1 teaspoon ground ginger 8 oz brown sugar
8 oz butter 1 lb treacle
1 teaspoonful allspice
Mix the dry ingredients . Heat treacle and butter; add to the dry
mixture and leave to stand overnight. Place in a well-greased shallow baking
tin and bake in a moderate oven for about 2 hours. It is done when the parkin
springs back when touched.
PARKIN (2)
Yorkshire Parkin
8 ozs self raising flour
4 oz butter 8 ozs oatmeal
1 teaspoonful ground ginger 8 oz treacle
2
teaspoonfuls bicarbonate of soda
4 oz sugar
1 egg
1 gill milk Pinch of salt
Rub the butter into the sieved flour, then add the rest of the dry
ingredients, the treacle, milk and beaten egg. Mix well together. Put the
mixture in a prepared shallow tin and cook in a slow oven for about 2 hours.
When cool , cut into squares. |
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