carbonel

Andy Leighton posted a parkin recipe to rassef some time ago. When I made it a couple of years ago, it wasn't entirely satisfactory -- too dry, and it didn't get moist and sticky over time the way it was supposed to. (And why would Andy say that it dries out in a tin or plastic container but not if wrapped in greaseproof paper? Is a puzzlement.)

So when I wanted to make parkin for a Romance Exchange (it being a traditional Guy Fawkes thing and all), I went looking on the Web. All of the recipes seem to call for "medium oatmeal," and a lot of them specify "not rolled oats."

Does this mean that I should whomp my oatmeal in the food processor before using it? If I was supposed to use something more like coarse flour and instead used Quaker Oats from the box, that would explain why things didn't work last time.

Also, if the recipe calls for a 7x10" pan, am I better off using a 8x8" square pan, or a 5x10" loaf pan? It seems to be more of a loaf sort of thing than a cut-in-squares thing.

Here's the recipe I got from Andy, if anyone wants to kibbitz. I like the fact that it doesn't use eggs, because that means I can make it vegan for Pamela by substituting margarine for butter.

*****************

Treacle Parkin

16 oz Golden Syrup
8 oz Butter
24 oz Medium Oatmeal
8 oz Brown Sugar
2 tsp Ginger (if you like lots of ginger add another tsp)

Warm the Golden Syrup and butter until just melted and then mix in the rest of the ingredients. Grease a medium tin (about 7" by 10"), and throw the lot in a low oven (gas mark 2, 300F) for 2 hours. It is done when it springs back when touched, although don't be worried if it is a bit underdone and gooey in the middle.