If you know of any that I have missed off, please let me know. Here goes:. Treacle tart. Christmas cake. Tagged as food , golden syrup , history , pudding , treacle , Victorian Era. God, I love Yorkshire parkin. The recipe does go back a little further than that though; most likely created some time during the Industrial Revolution by working-class folk as oats and treacle were important elements of the diet in those times. The word parkin was a popular surname in Yorkshire and means Peter.
Making this cake, really brought memories of Bonfire Night as a child growing up in Yorkshire and I must admit, I did have a massive pang of homesickness. Fireworks and bonfires are all well and good, but for me it is always about the food.
This cake has to be eaten to be believed; it will instantly make you feel a million times better if you are feeling down, now that the clocks have gone back. It has to be eaten with a piping hot cup of tea in one hand, preferable in front of a roaring bonfire. Failing that, a roaring fire inside with the dog. The ingredients are very important here — any non-Brits may not be aware of two of the key ingedients: black treacle and golden syrup. Black treacle is essentially molasses so you can easily substitute there.
However, many recipes that ask for golden syrup suggest using corn syrup as an alternative. Please, please, please do not do that. Accept no substitute. The recipe calls for weights of treacle and syrup — the best way to do this without creating a nighmarish sticky mess of a kitchen, is to place your saucepan onto the weighing scales, tare them, and then add the syrup and treacle directly.
One last thing… almost as important as the ingredients, is the aging of the parkin. No matter how tempting it may be, do not eat the parkin on the day you have made it.
It needs to be kept in an airtight box or tin for at least three days. The cake needs a bit of time for the flavours and stickiness to develop. If you like the content I make for the blogs and podcast, please consider supporting me by buying me a virtual coffee, pint or even a subscription : just click on this link.
He wondered whether this could be adjusted and sold for human consumption — the expansion of his sugar refining business many years later offered the perfect chance to put this theory to the test.
In the preceding years, sugar had rapidly gained popularity in British life, prompting him and his two brothers, John Joseph and Samuel, to open a sugar analysis practice in central London in Initially, the brothers planned to analyse raw and white sugar to determine accurate price and duty payments, but an importing crisis in brought sugar production to a grinding halt. This would prove to be crucial, forcing the Easticks to shift their attention from duties and prices to the sugar refining process itself.
Spurred on the by the importing crisis, Charles started to experiment with turning the molasses-brown treacle-like by-product into a palatable syrup that mirrored the taste, viscosity and appearance of honey. Following the success of golden syrup, in Charles and John Joseph both sought new challenges. Honey is not a vegan product, but golden syrup is. Golden syrup is a manufactured, processed food, while honey is naturally created by bees.
However, golden syrup and honey both work well in the same recipes despite their vastly different composition. Treacle tarts are one of the most popular uses for golden syrup. This British dessert is baked with golden syrup as well as ginger, ginger syrup, lemon, eggs and breadcrumbs. Golden syrup can be used in recipes in lieu of corn syrup or honey.
Try putting it in tea or coffee when looking to sweeten the beverage, it's also good in iced drinks because it's already a liquid consistency and, unlike honey, doesn't harden quickly. The most popular way to consume golden syrup, aside from a treacle tart, is to simply drizzle the sweetener on pancakes, scones, cut fruit, warm bread and granola.
Cooking with golden syrup is just like cooking with corn syrup or honey. But unlike the other two ingredients, golden syrup can be made at home. Give it a stir and then let simmer for around 45 minutes. Remove lemon and jar the syrup. It will thicken more once it cools. Golden syrup is a sweet syrup with mild caramel notes and a butteriness that's surprising given there's no dairy in it.
Though it looks like honey or corn syrup, golden syrup has its own unique flavor. Most of the time golden syrup is used to top desserts, hot cakes or waffles, but it can be cooked into dishes too. As demand grew, he started selling the syrup in those familiar tins, with a lion figuring prominently on the label. Though the lion appears to be sleeping, it's actually dead, with bees swarming above its body.
The company's motto "Out of the strong came forth sweetness" is printed below the lion, as a reference to the biblical story of Samson, in which bees make honey from the carcass of a lion. Lyle was a deeply religious man. Though the syrup has been sold the world over since those early days, the design of the tins remains the same as when Lyle first created it. Golden syrup is thick and amber-colored, with a flavor that's distinct from other sweeteners like honey and corn syrup.
The former has a more pronounced flavor and the latter is so mild as to be almost flavorless, unless you count pure sweetness as a flavor. Fans of golden syrup describe it as much more rich and satisfying, uniquely buttery and caramel-like.
Golden syrup is an essential ingredient in many British desserts, especially cookies like brandy snaps and Australian Anzac Biscuits , as well as gingerbreads, steamed sponge cakes and puddings, baked tarts, and toffees. The syrup is also crucial to the flavor of British flapjacks, a type of baked oat bar cookie that bears no resemblance to American pancakes —though a drizzle of Lyle's makes a very nice topping for those, too.
Similarly, it's delicious stirred into oatmeal or yogurt with fresh or dried fruit, or in place of simple syrup in cocktails.
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