We've come to the end of our Colonial Era Unit, but are lingering one extra week for project fun!  There are many things on our list including, making hardtack, corn husk dolls, a talking feather, maple syrup candy and perhaps playing with Kaira's drop spindle.

Today we made Parkin, a traditional cake from the North of England that was popular in this era.

Parkin

2 cups flour

2 teaspoons baking powder

2 teaspoons ginger

1 cup of oats

1 cup of milk (or 1 cup of kefir and 1/4 cup water--we used this option!)

1/3 cup butter

1/2 cup molasses and 1/2 cup honey: mixed together  (treakle and golden syrup would be more English and authentic.)

Mix flour, baking powder and ginger.  Soak oats in milk or kefir) for 30 minutes.  Melt the butter, then  combine with molasses and honey.  After the 30 minute oat soaking, combine wet ingredients and add to dry. 

Pour into 9"x11" pan and bake at 325 for 40-45 minutes, or until an inserted toothpick comes clean.  Serve warm. 

It turned out beautifully and was delicious!  It will certainly go into our PrairieFrog Recipe Binder as a keeper!  (I might tweak the honey to molasses ratio and have a bit more honey than molasses--keeping enough molasses for a rich flavor.)

Kaira: Measuring carefully:

Kendra: Stirring

I love Kendra’s anticipatory expression as we get it out of the oven for dessert:

Kaira asked whether Parkin is still popular in England.  I have a couple of English friends I hope to ask, but thought perhaps a reader here would know.  Anyone?