Mark & Sue Stinchcombe demonstrate how to make Parkin. For the recipe, scroll down below the video…
The original recipe was published in ‘The Victory Cook Book’ by Constance Peel in 1918.
Parkin Biscuits
Ingredients
- 5oz coarse oatmeal
- 3oz butter or margarine
- 1 tspn ground ginger
- pinch of salt
- 6 tbspns black treacle
- 4 tbspns milk
- Mix all dry ingredients together.
- Rub in the butter.
- Melt the treacle in hot milk and stir into dry mixture, working it into a stiff paste.
- Roll on floured surface and cut into biscuits about ¼” thick.
- Bake for 40 mins in slow oven (150C, 300F, GM2)
Members of Pershore WI were treated to a demonstration of WW1 cookery techniques by Judy Garner and Professional Masterchef winner, Mark Stinchcombe, and his wife Sue, at Eckington Manor on 20 March 2016.
The event has been filmed, thanks to a grant from the Heritage Lottery Fund, so that others can join us in the experience.
WW1 in the Vale 