Questions for t'northerners
Questions for t'northernersAt the risk of starting another hare running, a couple of questions for you:
1)is there a difference between parkin and ginger cake? 2) does anyone still eat havercake/clapbread?
Re: Questions for t'northerners
I think parkin is made with oatmeal and has a drier texture whereas ginger cake is just a (sticky with syrup) cake Re: Questions for t'northernersGingercake is stickier than parkin, and as LL says, parkin is made with oatmeal, and heavier. We call gingercake, gingerbread up 'erer.
While I have vaguely heard of havercake/clapbread, I haven't a clue what they are. Perhaps it is more from the West Riding than East Riding, or even Newcastle and Sunderland way. I will see what I can find on the internet.
Re: Questions for t'northerners
If I recall, parkin also has treacle which gives it that dark colour Re: Questions for t'northernersHere we go - havercake or clapbread, made in Lancashire, Yorkshire, Cumbria, Durham and Northumberland. A large one foot in diameter, and one quarter of an inch thick oatmeal bread, cooked on a griddle, then dried out. The name clapbread possibily originates from the dough being beaten and clapped with the hands.
Thank you to Google.
Re: Questions for t'northernersThanks for these replies.
Does gingerbread use syrup rather than treacle then? Has anyone ever had havercake/clapbread? Thanks for looking it up, Spreckly. Re: Questions for t'northernersI use golden syrup in gingerbread, and perhaps parkin is made with black treacle. Never had haverbread, sounds a bit stodgy.
Re: Questions for t'northernersYes, parkin uses treacle. I didn't know it used oatmeal, though, and thought gingerbread also used treacle - hence my confusion. Thanks for sorting me out.
My understanding of havercake is that it is dried out completely, like a crispbread, but that's why I was wondering if you'd tried it. |
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