Welcome to my weekly mousiemakes podcast! It's lovely to have you here! Today I’m chatting a little about my current creative projects, then we go onto the Rochdale Canal to learn a bit of its history and the canalside town of Hebden Bridge. I also take you on a visit to the Bronte Parsonage Museum in Haworth and we go into my kitchen to make some delicious Yorkshire parkin.
Time stamps:
00:00 Intro
00:14 Welcome
00:50 Gnome update
06:48 Rochdale Canal history
9:30 Hebden Bridge
11:56 Haworth and the Bronte Parsonage
16:02 Yorkshire food experiences
20:30 Making parkin
Piano today:
Minuet by JS Bach
Allegro by Mozart
Parkin recipe
100g (4oz) self-raising flour
100g (4oz) fine or medium oatmeal
100g (4oz) soft brown sugar
1 teaspoon ground ginger
100g (4oz) black treacle
50g (2oz) butter
75ml (5 tablespoons) milk
1 egg, beaten
1. Mix together the flour, oats, sugar and ground ginger and set aside.
2. In a pan, gently melt together the treacle, butter and milk.
3. Stir in the dry ingredients, then beat in the egg.
4. Place mixture in a lined 18cm (7") square baking tin.
5. Bake at about 160C (Gas mark 3) for about 40-50 minutes.
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