carbonel | Parkin update

In this morning's thrilling installment, it turns out that the parkin solidified overnight. Not terribly surprising, given how much melted sugar and melted margarine it contains. It's now a rather solid mass with just a slight give to it. In fact, it looks like something that would improve by being stored in a tin for a few days (or a week or two).

If the oatmeal softens a bit more, I think I'll have something worth serving on Saturday.

One of the recipes I came across after the parkin was in the oven called for letting the mixture sit overnight before baking it. I wonder if that would have made things work better.