Bicarbonate of soda/cream of tartar

I know this has been on before so I am really sorry for posting it again. I tried to use the search facility but could find nothing.

I am making some parkin and bonfire toffee and the recipes call for some bicarbonate of soda and cream of tartar. What are these called in German? And are they readily available? I am going to Sheffield on Friday so it is no big deal if I have to pick some up there.

Also, same recipe, different ingredient... golden syrup. Can I buy that easily here too?

Thanks in advance for your help.

Bicarbonate is called "Natron" (little green sachets in the supermarket)
For golden syrup, I'd use Graftschafter Zuckerrüben-Sirup (link. Its more like treacle really, but better than honey.

Golden syrup can ususally be bought in an English shop. Food from home sell it and you can order by mail order.

Dont they use bicarbonite of soda for making bombs? Or am I confusing it with something else...

Don't know about bombs, not really my forte but I made an excellent volcano for my daughters science class last night using bicarb. Add vinegar to the bicarb and it erupts everywhere, add red food colouring and hey presto it's lava!!

Cream of tartar is Weinsteinpulver and you may need to go to the Apotheke rather than the supermarket for this.

There's something made from sugar syrup called Goldsaft which you can get in the supermarket, the flavour is slightly different because is is made from sugar beet not cane but it would be a closer subtitute than honey.(as described in post 2)

How come you have to go to the Apotheke to get cream of Tartare? Are there hidden Risiken und Nebenwirkungen that we havent been aware of up to now?!

Mmm, dont think I'll have time for Parkin this year, will have to see.
I have a problem with the soft dark brown sugar, so got mum to bring loads last time.

Cream of tartar is weinstein if I am not mistaken.

Golden Syrup is a bit more difficult to get. Used a caramel syrup once, also from grafschaft but wasnt v. good. Zuckerruben syrup would probably work, as it is not so dark as treacle, but darker than Golden Syrup.

I think I have seen GOlden Syrup in some of the Indian shops. I go to one by Konstablerwache cannot remember the name of the street but it is the one directly behind Segmüller parallel to where the trams and night buses stop. If I am not mistaken it is something with Konig not 100% sure though.

Or there used to be a good one on Kaiserstr. by the Bahnhof.

neil, that was going to be my next thing... the really dark brown sugar... looks like I will go and buy some when I am back this week.

I have seen Lyons Golden syrup available here but it is always at a price and being a Yorkshire lass, I think I will stock up on Morrisons own brand when I go back if there isn't an equivalent German thing!

Thanks for the bicarb and cream of tartar tips.

For my other British stuff - I get my PG Tips and marmite from an Asian shop on Kaiserstrasse, which works out quite a bit cheaper than buying from the British shop.

Marmite! Urgh! Never mind the Apotheke, don`t you need a prescription for that!

Marmite is very good for you, it contains vitamin B12

Why is it that all the stuff that is said to be "good for you" tastes yucky?
Just wondering!

I love Marmite, can't spread it thickly enough on my toast! :$

Just got an idea for a bomb: try adding bicarb of soda to marmite and see what happens...

Me neither! I actually eat it out of the jar with a spoon. I know I really shouldn't all that salt cannot be good for me

I'm glad I'm not the only one who does that! :$

I dread to think what...!

Sounds like a waste of good Marmite to me.

True, very true...

iiigit, marmite? straight from a jar? <shudder>

what's parkin, except what you do in a car?

You either love it or ...

You have no idea sometimes do you

Lets just say its northen!

ah, pigs fat with whippets piss then ... sounds lovely!

maaph

It is kind of like a ginger cake, I don't know if it is a bonfire night tradition but I always associate it with that. I never realised it was a Northern thing til now.

Coming from Wales, I'd never heard of it either...

The fact that its full name is Yorkshire Parkin kind of gives it away

You from Harrogate or summat? You see, in the bit of Yorkshire where I come from, we address our foodstuffs in a slightly less formal manner - it's just plain old parkin to us

We moved to the States when I was 16 and I was shocked to find that they didn't have Marmite or proper tea over there (we'd packed tea but not marmite but tea doesn't last long in our house). But I guess you don't think about how localised a food item is until you are in a situation where you have to go without.

I laugh me dead .. are you seriously saying that there are posh northerners and common northerners?

Can you hear it in the accent .. High Yorkshire?

Oh aye, in some places, you'll get saucers with your tea cups. Just in Harrogate, they don't drink off em.

We only use the full name when differentiating from Lancashire parkin.

never heard of it!

This thread has reminded me though, can you get black treacle over here? Thinking of making an Xmas cake, after introducing everyone at work to mince pies last year.

You can't have a well balanced Bonfire Night without equally large portions of Lancashire Hot Pot and Yorkshire Parkin!

There's another kind of Parkin(n) in Germany!
(the Hannover one is just down the road from our offices!)

Loopy,

I have found molasses here (in the reformhaus) but not black treacle. I would say that it is OK to substitute but I am happy to be proved wrong!

Just got some lovely recipes from my nan that we used to make when I was little - Parkin and toffee, Manchester Tart, tea loaf etc. I can pass them on if anyone is interested. Only prob is that some of the ingredients you might not be able to find in Germany.

I knew one of those once, lovely girl

See previous mention of zukerrubensirup, its not the same but should do the job.

I thought that was j-m's nan ...

Yorkshire Curd Tart - YUUUUUUUUMMMMM

Why not just post the recipes for parkin, curd tart etc here?

I'Ve got loads of nice recipes for scones, shortbread, muffins and bread and butter pudding that I'd be willing to donate!

I've made trifle for a few german friends over here (real stuff not the Birds stuff in a box) and they love it - they call it the English tiramisu!

Ben

My German wife is fond of real sherry trifle too, after a trip to England over the christmas period, in fact she liked it so much, she found a German recipe for it
Wasn't as good as the real stuff tho'

jumpsuit27,

There is a recipe blog on here which I wanted to post them in but it won't let me.
I'll have to type em all out which I don't have time for this evening but I will do some tomorrow and post them under this thread. I sent the parkin one as an email to someone today, so I can just cut and paste that for you now - I've not tried it myself yet, so maybe someone can let me know how it turns out!

I also have what I would call a Yorkshire cheesecake recipe which I think would be the same as Yorkshire curd tart which I can happily pass on. Anyway, here is the parkin:

Parkin (serves 6)

4 Ounce(s) butter
1 Pound(s) Golden Syrup
1 Pound(s) Plain Flour
1 Pound(s) Medium Oatmeal
4 Ounce(s) Granulated Sugar
2 Teaspoon(s) Ground Ginger
1 Teaspoon(s) Bicarbonate of Soda
1 Egg, beaten
3 Tablespoon(s) Milk

Method:
1. Preheat oven to 160c/325f/Gas3
2. Gently melt the butter and golden syrup togther. Stir in flour, oatmeal, sugar, ginger and egg.
3. Mix the bicarb. and milk together before beating into the mixture.
4. Spread into greased and lined 20 - 22 1/2cm/8-9inch tin and bake for 50 minutes.
5.Turn off the oven, leaving the door closed, and leave for a further 45 minutes.
6. Store in a tin with a tight fitting lid.
7. The centre of the parkin may sink slightly. Cut into squares.

Best left for 3 days before cutting

Since we are talking recipes, I am on the look out for a nice egg custard recipe if anyone has one that they would like to pass on to me.

j-m - where exactly is the shop on Kaiserstr. where you get Marmite?

maybe we should find out how this works, then all recipes will in one place for future reference...

EDIT: I've asked in the 'Britboard' forum

@j-m

Thanks for posting that - I'll find some unsuspecting Germans and try it out on them!

yeah, thanks for that j-m I have plenty of recipes at home, but at least you have given me the idea to make some this year, then I can test it out on some unsuspecting maaps

ah, now I get the enemas comment

Jac

The shop where I have bought the Marmite is an Asian supermarket. I think it might even be called "Asia Markt" about 3 or 4 blocks on the left hand side from the train station. They sell chocolate hobnobs and other British foods too and it is pricier than home but cheaper than the British shop. The PG Tips in the British shop are 4.99 but they are 3.99 in there, which mounts up when you drink as much tea as I do!

Here is the Yorkshire Curd Tart. My nan that gave me these recipes is having her birthday party this weekend (90 years old!) and I am going to take the opportunity to combine that with catching up with friends and so will be offline for about 10 days. Hopefully, I can sort something out with getting the recipes into the blog section but it will be a while yet.

CURD CHEESECAKE

Pastry
12 ounces of plain flour
6 ounces of lard
cold water to mix

Make Pastry
Line 6 curd tart tins with pastry.

Curd Filling

8 ounces Curd (cottage cheese will do)
8 ounces Sugar
4 ounces melted butter or margarine
2 or 3 Eggs
2 ounces of Currants
Scraping of Nutmeg

Mix all filling ingredients together.
Put filling into prepared tins
Bake in the centre of the oven at about 350 to 400 degrees until brown and set.

Thanks for that j-m, I'll check it out

Made the parkin last night, looks a little hard on top, will have to leave it a couple of days, as is normal, then see what it's like.

Not 100% sure about the recipe, so I changed it a bit, used treacle and golden syrup (50/50) and put mixed spice in it too. Used a bit of dark muscovado sugar too to give a bit more caramel sort of taste to it.

Had a quick google, and found that every recipe in the internet is slightly different, so its not so critical what you use. I even found one that does not use any flour.