Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 04-11-2004, 05:47 PM
 
Posts: n/a
Default Bonfire Toffee & Parkin (3) Collection

Bonfire Toffee
Parkin - Lancashire Parkin
Parkin - Yorkshire Parkin




Bonfire Toffee

1 lb sugar, preferably Demerara
1/3 pint water
1 1/4 ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar

Put all the ingredients into a strong saucepan and stir over a steady
heat until the sugar has dissolved.
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.
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 - 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 - 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.


Have fun on bonfire night

Bernhard
chef.at.home


--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tonight I'll be baking Parkin Serious Sid Baking 2 18-11-2009 02:23 PM
Northern Germany Bonfire Foods [email protected] General Cooking 8 23-12-2008 06:16 AM
Sticky Toffee Pudding (3) Collection [email protected] Recipes (moderated) 0 05-11-2006 02:08 AM
Toffee (7) Collection Edoc Recipes (moderated) 0 02-12-2004 04:18 PM
Toffee (2) Collection Gladys Dinletir Recipes (moderated) 0 02-12-2004 04:16 PM


All times are GMT +1. The time now is 01:17 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017