Tuesday, October 22, 2013


I've yet to make a parkin that tastes as I think it should. This isn't for lack of effort-every 1 November I make a batch, store it until the 5th, have a piece, and am disappointed. They boys? They'll eat anything, but I'm saddled by the memory of heavy slabs of sticky cake.

The internet is little help-if it doesn't have porridge oats, it isn't parkin. Sorry. Honey sounds bizarre. Powdered ginger? Stem ginger? Candied ginger? All three? Plain flour, self-rising flour, wholemeal (no!)?

I'll give it yet another try this year, but the sort of parkin I'm striving to bake is elusive.

Anyone have a recipe they'd like to share?

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