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Parkin Recipe - by request
Comments
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is it still warm ? Could you douse it in lemon syrup perhaps ? My fondest memory of school dinner desserts was of ginger sponge soaked in lemon syrup.
ETA: if you have no lemons perhaps orange syrup may work?"Science is a wonderful thing if one does not have to earn one's living at it" Einstein 19510 -
Sadly it was made last weekend as I had heard it needed days to mature - so it's stone cold:eek::eek::eek: LBM 11/05/2010 - WE DID IT - DMP of £62000 paid off in 7 years:jDFD April20170
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boo
there's a couple of ideas here:
http://britishfood.about.com/od/bonfirenight/ss/About-Yorkshire-Parkin.htm
your idea of a trifle is expanded in point 1 - sounds really lovely!
I don't suppose you have any lemon marmalade or lemon curd ? you could layer it up with lashings of this, top with a custard then cream, then slivers of stem ginger
ETA: Daily Wail has a sort of recipe here, not sure about all the fruit though"Science is a wonderful thing if one does not have to earn one's living at it" Einstein 19510 -
Cheescake base? This recipe looks the simplest I can see - crumble and crush the parkin and use instead of the digestives.http://www.philadelphia.co.uk/Recipes/Everso-Easy-Cheesecake?r=9291Reason for edit? Can spell, can't type!0
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Puncture the top of the parkin all over, warm gently in the oven, then pour over some ginger or lemon syrup? If it's slightly warm that might help it absorb the liquid.Roadkill Rebels December - £2.49
Roadkill Rebels November - £1.740 -
did you manage to salvage it? This recipe is failsafe. Tried and tested and incredibly moist
*dribble*:p A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Well, it WILL be moist if you dribble on it....Reason for edit? Can spell, can't type!0
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