The wife has a cooking question...

[woodysjames]

My wife ended up being out of town with her sons all weekend, so I couldn't dig up her recipe. It's pretty much like California Highlander's, but I don't remember butter being used.

[Pleater]

I looked in my recipe book but do not have a bannock recipe - not as such - but there are other oat recipes - in Yorkshire we have 'oat cuisine' such as parkin and oat cakes - and Haver bread

pour half a pint of boiling water onto half a pound of oatmeal, a good (heaped) tablespoon of butter and a level teaspoon of salt. Mix well then kneed in a pinch of bicarbonate of soda. Roll it out thin into a disc, cut it into separate triangles and bake about 10 minutes in a medium oven.

Remember that the UK pint is 20 fluid ounces - I suspect that the US pint is not.

Anne the Pleater :ootd:

[Stitchwiz]

I looked in my recipe book but do not have a bannock recipe - not as such - but there are other oat recipes - in Yorkshire we have 'oat cuisine' such as parkin and oat cakes - and Haver bread

pour half a pint of boiling water onto half a pound of oatmeal, a good (heaped) tablespoon of butter and a level teaspoon of salt. Mix well then kneed in a pinch of bicarbonate of soda. Roll it out thin into a disc, cut it into separate triangles and bake about 10 minutes in a medium oven.

Remember that the UK pint is 20 fluid ounces - I suspect that the US pint is not.

Anne the Pleater :ootd:

Emboldening added

Anne, would you please give me the recipe or parkin? Parkin was such a treat when I visited my English Grandma. My sister & I ate WAY too much while we stayed with her. No one in the family has a copy of it.

BTW, Dad has loved eating the Onion Pudding recipe that you gave us. Thank you for your generosity.

[Pleater]

Ah - I have several recipes for parkin - I usually reduce the quantities of this to one half, but this is the original.

Stand the tin of treacle in the oven as it heats to 150 degrees C, 300 F or gas mark 2.
Cream together 8oz butter with 1lb of Demerara sugar in a warmed bowl, until pale and fluffy.
Add 1lb of plain flour, 1lb of medium oatmeal, 4 teaspoons of ground ginger 2 teaspoons of baking powder and a pinch of salt and stir well.
pour in 1lb of warmed treacle (you can substitute golden syrup for a lighter version) and mix well, add 2 eggs, and then milk to make a dropping consistency.
Bake in a large greaseproof lined square cake tin for 1 and 1/4 to 1 and 1/2 hours, check after 1 hour and if the edges seem to be getting rather brown place a layer of tinfoil or greaseproof across the top to protect it. Reduce the time if you need to use two tins, to approx. 1 hour but check after 3/4 hour.

When done, cool on a rack and then keep in a closed tin for several days for the full flavour and correct consistency to develop.

The golden syrup variant can have 1/2lb of chopped candied peel added, and replace one teaspoon of ginger with one of cinnamon.

Anne the Pleater :ootd:

[Stitchwiz]

Thank you, Anne! This fits with my memories from my Grandmother's cookbook - which went missing over 45 years ago.

I will make some tomorrow and let you know if it tastes the same later in the week.

[Downunder Kilt]

Here is a site that has many,many, recipies for scottish cooking (it has been on this site before) Cheers and happy cooking.
http://www.fife.50megs.com/scottish-cooking.htm

[Stitchwiz]

Thank you for that link - I've been trying to find recipes for my Dad. He just celebrated his 87th birthday and I've enjoyed taking him the 'comfort' foods that he grew up with. I have already seen several that have my mouth watering...