[Sca-cooks] parkin and lambs in apples

[Sue Clemenger]

Ooooh, yummmyyy.....I know what I'm making this weekend......
Would the best american "black treacle" equivalent be dark molasses? And
would the oats be rolled, or steel-cut? (I've got both, so it's no
biggie).
--Maire

Hrolf Douglasson wrote:
><snippage>
> The recipe is in ounces as cups to me are still things you put tea into.
> 9 oz  plain whole-wheat or white flour ( I use half and half.)
> 7 oz brown sugar   molasses sugar if you can get it.
> 3 1/2 oz porridge oats
> 2-4 heaped teaspoons ground ginger....I add loads.
> 3 oz margarine or butter
> 2 oz lard
> 7 oz golden syrup
> 3 oz black treacle
> 1 teaspoon bicarbonate soda
> 1 dessert spoon white vinegar
> 5 fluid oz milk.