Yorkshire Parkin Wheat Gluten Dairy Nut Free Food
YORKSHIRE PARKIN - WHEAT, GLUTEN, DAIRY, NUT FREE
A rich very dark cake adapted from the original Parkin recipe for all those who cannot tolerate wheat. I have made Parkin for many years, it is a great favourite of my family. You can add ground ginger instead of the spice to make a ginger cake. It freezes well and keeps for several days in an airtight tin.
Provided by Ladyme
Categories European
Time 1h10m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 170 degrees Centigrade.
- Warm the margarine, treacle and syrup in a pan until the marge is melted.
- Add the milk and stir well, allow to cool.
- Put all the other dry ingriedants in a mixing bowl and mix together well.
- Add the apple puree, vinegar, and treacle mix to the dry goods.
- Beat very well with a wooden spoon or hand whisk to obtain a smooth batter.
- DO NOT ADD ANY OTHER LIQUID!
- Pour into a lined square 6"/7" baking tin.
- Freeze when cold, after the cake has been cut into pieces.
- Or store in an airtight tin.
Nutrition Facts : Calories 295.7, Fat 10.9, SaturatedFat 2.1, Cholesterol 1.9, Sodium 529, Carbohydrate 47.9, Fiber 0.9, Sugar 9, Protein 2.8
GLUTEN-FREE YORKSHIRE PUDDINGS
The perfect vehicle for gravy and roasted goodies: the Yorkshire pudding - this version is gluten-free but never fear, you still get that characteristic puff and golden colour
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Yield Makes 24 small or 8 large
Number Of Ingredients 5
Steps:
- Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.
- Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
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