[Sca-cooks] parkin and lambs in apples

[Hrolf Douglasson]

> 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
>
The same oats as you make porridge with.
Treacle is different from molasses but not that much....try you can NOT ruin
parkin with good ingridients.
The lambs in apple is a family recipie from about 1650 when the family
arrived on New Farm.
and they brought it with them. the books I got it from are unfortunately
LONG GONE. They were family farmhouse books dating back 300 ++ years.
vara