Real oatmeal parkin is unbeatable, but do make sure you leave it at least a week before eating - that way it will become much more moist and sticky than when it was first cooked. Originally it was kept in proper wooden parkin boxes, but nowadays a tin will do instead. qahtan
I'll try making it this weekend. Don't know if I'll be able to wait a whole week, though....
Patsy
If you do make it you will find it really does need to mature,, maybe longer than a week...
Haven't been able to make it yet. The golden syrup I ordered from Amazon is taking eons to arrive. Patsy
Qahtan,
I have 2 questions about the Parkin.
First, is the medium oatmeal made by blitzing rolled oats in a spice grinder or would that be a suitable substitute?
And 2, isn't there a warm lemon sauce that is drizzled over the cake? Do you have a recipe for the sauce?
Thanks,
Eric
medium/ fine oatmeal can be purchased as is ready to use......
By tradition Parkin does not wear a sauce or what ever,,,,,,, so I am sorry I can't help you with that.
but I suppose any lemon sauce could be made to use.
Parkin is not a fancy "cake" by any means, it is a firm kind of dark "gingerbread."
Sorry I can't help you further,,,,, qahtan
In Yorkshire we ate parkin on Bonfire night. No embellishments.
Bonfire toffee, too.
And, no, I haven't got a recipe - I'll bet Qahtan does tho'.
Patsy
Did you have jacket potatoes also...... ;-))))) qahtan
Of course, baked in the fire without benefit of aluminium foil - as much charcoal as potato!
Patsy