Item to be used up: Molasses, Molasses sugar and Golden Syrup
I am thrilled to see the back of three items from my store cupboard for this recipe. I am also hoping that by having three items, less attention will be paid to the fact that yes I do have golden syrup in my cupboard. Not for long!
I am making this recipe today as my amazing daughter Zoe is off on a school trip to the O2 Arena, to take part in the Young Voices Choir. I thought that I would send her off with a little home baked love. She took one look at my crumbled offerings and said that she’d pass thank you very much. I did not grumble (just ate 1/2 of them!).
Cook book: Mother, Baby & Toddler Book; A Unique Guide To Raising A Baby On A Healthy Vegetarian Diet, by Rose Elliot
This is a great old fashioned book with loads of practical advice for parents. One thing that Rose Elliot uses in a couple of her books is molasses. Every time I have tried to bake with molasses recipes, they burn (this time was no exception). So keep an eye on them.
I have learnt recently that molasses are a powerhouse of nutrients, which make them a real contender as a ‘good’ sugar product (along with date sugar, which is just ground dates). The nutrients offered are over and above those required to neutralise the sugar content…well so I hear anyway, so the idea is that you can eat molasses with gusto and guilt free. In addition to all the other wonderful things that they offer, molasses are a brilliant source of iron. As a food source the absorption of the iron will be maximised. Many people swear by it and have cured all manner of ills with it. Some take it by the tablespoon, I am baking Parkin with it.
I have never made this before and have heard of it but not known really what it was. As I leafed through the pages of this book, my eyes fell upon the fact that I could use up three of my items in this baby so here we are, my nod to Alfred’s Cakes, it is not only Kings who can burn their buns.
- 100g/40z plain wholewheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 100g/4 oz medium oatmeal
- 100g/4oz molasses sugar
- 100g/4oz black molasses
- 100g/4oz honey or golden syrup
- 100g/4oz butter or unhydrogenated vegetable margarine
- 175ml/6fl oz milk or non dairy version
- Set the oven to 180C/Gas Mark 4.
- Line a 20cm/8inch square tin with greaseproof paper.
- Sift the flour, baking powder and ginger into a bowl, adding the bran left in the sieve and the also the oatmeal.
- Put the sugar, molasses, and golden syrup or honey and butter or margarine into a saucepan and heat gently until melted. Cool until you can comfortably put your head against the pan, then add the milk.
- Add the treacle mixture to the dry ingredients, mixing well and pour into the prepared tin.
- Bake for 50-60 minutes, until firm to the touch.
- Lift the Parkin out of the tin and put on a wire tray to cool, then cut into pieces and remove from the paper.
I have to admit that they did on the whole fall apart as I did not do as I was told and wait the required time to let them cool. These were the few that were not too badly a) burned, b) trashed or c)eaten.