The parkin is in the oven

[carbonel]

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 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.

Comments

[gerisullivan.livejournal.com]

I'm reading. Yikes. I don't know that I'd have dared using that tin of Golden Syrup myself. Then again, I've seen similar tins on US grocery store shelves in the intervening years, so no longer consider it quite so hard to come by.

Fingers crossed for the parkin!

[carbonel]

It's not particularly hard to come by, but it wasn't back then, either, since Lund's carried it, and presumably still does. But it costs about three times as much here as it does in England. Which is really annoying, considering that it's just mildly tweaked sugar syrup.

The only reason I dared to use it was because there's not really much that can go wrong with golden syrup. It's too high an osmotic concentration to grow bacteria, and mold would be immediately apparent.

[daedala.livejournal.com]

Nah, it's just sugar. It's fine. Honey lasts forever, too.