Comments on: Parkin http://ourkitchen.fisherpaykel.com/recipe/parkin/ Food, recipes, cooking, drink, photography, Fisher & Paykel, Our Kitchen, Tips Tue, 07 Feb 2012 20:21:47 +0000 hourly 1 http://wordpress.org/?v=3.1 By: DyadyaRefregiratorUSA http://ourkitchen.fisherpaykel.com/recipe/parkin/comment-page-1/#comment-3137 DyadyaRefregiratorUSA Sun, 22 Aug 2010 03:16:55 +0000 http://ourkitchen.fisherpaykel.com/?p=426#comment-3137 This is good This is good

]]> By: paula http://ourkitchen.fisherpaykel.com/recipe/parkin/comment-page-1/#comment-1214 paula Sat, 08 May 2010 03:52:31 +0000 http://ourkitchen.fisherpaykel.com/?p=426#comment-1214 This is a great parkin. Nice and sticky, especially if you can leave it a few days before you eat it. Have been in NZ for 15 years and it brought back great memories when I took the first bite. I've tried a few different recipes but this is the nicest. I was born and raised in Sheffield, UK and although my mum never made parkin, it was a great treat to go to my friends house and have a piece of 'Yorkshire Parkin'. My friends mum always seemed to have one in the oven, one in the pantry and one on the table. We weren't allowed to cut it if it was less than a week old. She had special tins to keep it in. I stumbled across your recipe when I was looking online for a chocolate chip cookie recipe. That is another smashing recipe. Thanks This is a great parkin. Nice and sticky, especially if you can leave it a few days before you eat it. Have been in NZ for 15 years and it brought back great memories when I took the first bite. I’ve tried a few different recipes but this is the nicest. I was born and raised in Sheffield, UK and although my mum never made parkin, it was a great treat to go to my friends house and have a piece of ‘Yorkshire Parkin’. My friends mum always seemed to have one in the oven, one in the pantry and one on the table. We weren’t allowed to cut it if it was less than a week old. She had special tins to keep it in. I stumbled across your recipe when I was looking online for a chocolate chip cookie recipe. That is another smashing recipe. Thanks

]]> By: Kari http://ourkitchen.fisherpaykel.com/recipe/parkin/comment-page-1/#comment-86 Kari Fri, 11 Sep 2009 01:27:21 +0000 http://ourkitchen.fisherpaykel.com/?p=426#comment-86 Thank you for the information. I really love stumbling on to something new to cook with. I looked online and found a site that sells both treacle and golden syrup in the U.S. so I'm excited to order it. Looking forward to making this cake. You have a lovely site. Thank you:) Thank you for the information. I really love stumbling on to something new to cook with. I looked online and found a site that sells both treacle and golden syrup in the U.S. so I’m excited to order it. Looking forward to making this cake. You have a lovely site. Thank you:)

]]> By: Lauren http://ourkitchen.fisherpaykel.com/recipe/parkin/comment-page-1/#comment-83 Lauren Fri, 11 Sep 2009 00:14:56 +0000 http://ourkitchen.fisherpaykel.com/?p=426#comment-83 Hi Kari, Thanks for your comment – the history is fascinating isn’t it? This recipe was written by a former colleague, but I will do my best to answer your questions. Treacle is the British term (and used in New Zealand and Australia) for molasses. Treacle is not as dark as blackstrap molasses, and is sweeter. These syrups are made in the process of refining sugar cane, and can range from very light to very dark. Golden Syrup (Light Treacle) is the lightest treacle, made from the first boiling process. Treacle (Molasses) is from the second boiling process and is deeper in flavour and darker in colour. Blackstrap Molasses is from the third boiling process and is darker again, and less sweet. Golden Syrup adds moisture, colour and delicious caramel flavours to baking and is used in lots of Kiwi favourites like ANZAC biscuits and Gingernuts; I like to use it in banana and chocolate cakes. Definitely a New Zealand pantry staple! Golden Syrup is very commonly used here in New Zealand - if you can't find it you could try substituting equal parts corn syrup and honey, or even try maple syrup. You can also try substituting 1 cup golden syrup for ¾ cup (firmly packed) brown sugar and ¼ cup water. Happy baking! Lauren. Hi Kari,

Thanks for your comment – the history is fascinating isn’t it?
This recipe was written by a former colleague, but I will do my best to answer your questions.

Treacle is the British term (and used in New Zealand and Australia) for molasses.
Treacle is not as dark as blackstrap molasses, and is sweeter.

These syrups are made in the process of refining sugar cane, and can range from very light to very dark. Golden Syrup (Light Treacle) is the lightest treacle, made from the first boiling process. Treacle (Molasses) is from the second boiling process and is deeper in flavour and darker in colour. Blackstrap Molasses is from the third boiling process and is darker again, and less sweet.

Golden Syrup adds moisture, colour and delicious caramel flavours to baking and is used in lots of Kiwi favourites like ANZAC biscuits and Gingernuts; I like to use it in banana and chocolate cakes. Definitely a New Zealand pantry staple!

Golden Syrup is very commonly used here in New Zealand – if you can’t find it you could try substituting equal parts corn syrup and honey, or even try maple syrup. You can also try substituting 1 cup golden syrup for ¾ cup (firmly packed) brown sugar and ¼ cup water.

Happy baking!

Lauren.

]]> By: Kari http://ourkitchen.fisherpaykel.com/recipe/parkin/comment-page-1/#comment-80 Kari Thu, 10 Sep 2009 01:23:50 +0000 http://ourkitchen.fisherpaykel.com/?p=426#comment-80 I enjoyed your post with all the history of the cake. Is treacle the same as blackstrap molasses? Also, what is golden syrup? I enjoyed your post with all the history of the cake. Is treacle the same as blackstrap molasses? Also, what is golden syrup?

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