When your young children grow, then become teens and move from home as adults, you have the opportunity to look back at our cooking habits to review and revamp. What I discovered is that Gingerbread is something I rarely baked. Which is silly because I love gingerbread, which brings us to this recipe.
|Parkin, a gingerbread with oats and ale|
Then I found it, GINGERBREAD, 99 recipes from sweet to savory. Let the measuring begin!
According to information provided, Parkin was made, then aged for a week in an airtight tin. Squares were later heated and served with applesauce poured over the top. Cooks often added dried fruits for variety. This plain version is open to your making it your own. Due to the change in pan size, I am hoping to get some slices and toast them in the toaster. Warm, toasty, slices of buttered Parkin sounds like a wonderful breakfast and as you can see below, the texture will work perfectly!
adapted from: GINGERBREAD, 99 recipes from sweet to savory
makes a 9-inch bread - 16 servings
1/4 c butter - melted
3/4 c brown sugar
1/3 c molasses
2 t ground ginger
1 t ground nutmeg
1/2 t allspice
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c flour - sift before measuring
2 c oats
1/2 c ale
Combine butter, brown sugar, and molasses.
Add ginger through eggs, beat well by hand until mixed well and no lumps remain.
Stir in 1/3 of the oats, beat in 1/2 of the ale. Repeat with another 1/3 of the oats and the remaining ale. Finish stirring in remaining 1/3 oats.
Turn into a 9-inch square pan, bake 45 minutes or until done in your oven.
As I learned today, currently I do not own a 9-inch square pan, this item was immediately added to the shopping list. I am baking the Parking in a 8X11 pan with adjustments to the baking time.
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