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


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