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The parkin is in the oven
I have no idea how it's going to turn out, but this time it looks much more like something that needs two hours' cooking and ought to get springy in the middle when it's done -- neither of which the last version did.
I bought steel-cut oats, per![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
minnehahaK's advice. The resulting mixture is awfully goopy, but I assume the oats will soak up the butter and sweet stuff.
And ifgerisullivan is reading this, do you remember that tin of Lyle's Golden Syrup you gave me after the last time I tried parkin, back in 2000? (I thought it was more recently, but my Romance Exchange planner tells me otherwise.) Anyway, I finally used it tonight, only 13 years past the "best if used by" date. It looked fine, except for being somewhat crystallized on the bottom.
Further updates will no doubt follow after it emerges from the oven.
I bought steel-cut oats, per
minnehahaK's advice. The resulting mixture is awfully goopy, but I assume the oats will soak up the butter and sweet stuff.And if
gerisullivan is reading this, do you remember that tin of Lyle's Golden Syrup you gave me after the last time I tried parkin, back in 2000? (I thought it was more recently, but my Romance Exchange planner tells me otherwise.) Anyway, I finally used it tonight, only 13 years past the "best if used by" date. It looked fine, except for being somewhat crystallized on the bottom.Further updates will no doubt follow after it emerges from the oven.