Author Topic: Clarion, guess what I made this weekend (Read 13757 times)

SandyV · « **Reply #50 on:** 03 January, 2011, 10:19:03 pm »

The flavour was good but it was a bit dry. I'm not sure whether it was the oat bran or if I let it cook too long. I have found some finer milled oat bran and so will try that - do you think I should add more treacle or golden syrup?

I'm sure it will become a favourite checkpoint cake (along side the banana cake which is a standard for all rides) when I get the recipe right!

bobb · « **Reply #51 on:** 04 January, 2011, 01:03:02 am »

Quote from: Kirst on 25 October, 2010, 08:07:51 am

You don't have oatmeal? Not even in a health food shop? Actually, do you have health food shops?

I suppose you could try with porridge oats, but maybe whizz them in a food processor first.

When I was in Oz, I was sent out by a house mate who was a pretty tidy cook with a shopping list. On it was suet so he could make dumplings. Could I find any? Could I bollocks! I suppose stew and dumplings isn't really favoured in a subtropical climate!

I've never heard of parkin. And if it's northern, I'm guessing it's pure stodge!

Sainsbury's used to do a beer called "Parkin special bitter" though....

Eccentrica Gallumbits · « **Reply #52 on:** 04 January, 2011, 07:53:21 am »

It's delicious nutritious stodge though.*

*Anything with oats in is nutritious, even though the rest of it is lard and syrup.

Cudzoziemiec · « **Reply #53 on:** 05 January, 2011, 09:23:18 am »

This, in fact, is true.

Eccentrica Gallumbits · « **Reply #54 on:** 03 November, 2011, 04:13:25 pm »

Quote from: bobb on 04 January, 2011, 01:03:02 am

When I was in Oz, I was sent out by a house mate who was a pretty tidy cook with a shopping list. On it was suet so he could make dumplings. Could I find any? Could I bollocks! I suppose stew and dumplings isn't really favoured in a subtropical climate!

I've never heard of parkin. And if it's northern, I'm guessing it's pure stodge!

Sainsbury's used to do a beer called "Parkin special bitter" though....

Bobb's just had his first parkin. He likes it.

clarion · « **Reply #55 on:** 03 November, 2011, 05:53:04 pm »

*faints*

mrcharly-YHT · « **Reply #56 on:** 03 November, 2011, 11:14:42 pm »

Inspired by Kirst, I, too, made parkin. It is delicious.

Wowbagger · « **Reply #57 on:** 05 November, 2011, 12:44:05 pm »

I've just made a double quantity of Lancashire parkin.

clarion · « **Reply #58 on:** 05 November, 2011, 12:45:18 pm »

Inferior foreign muck

Wowbagger · « **Reply #59 on:** 05 November, 2011, 01:36:09 pm »

As demonstrated above, the Yorkshire version is as to piss compared to the Lancashire's nectar. And Mrs. Wow and Peli agree with me on this.

clarion · « **Reply #60 on:** 05 November, 2011, 01:37:33 pm »

I think there needs to be a head-to-head Parkin-off between Kirst & Wowbagger.

Dez · « **Reply #61 on:** 05 November, 2011, 02:21:10 pm »

Well, here's the entry from Chez Wowbagger:

Wowbagger · « **Reply #62 on:** 05 November, 2011, 02:23:03 pm »

I've just discussed Things Parkin with Peli, who tells me that her grandmother always made parkin to the Lancashire recipe.

She was from Bradford.

bobb · « **Reply #63 on:** 05 November, 2011, 02:27:07 pm »

We'll Kirst's Parkin (which was delicious) tasted exactly like something my mother used to make. She would have got that off her mother who was from east London. I can only conclude that "Parkin" is just called different things elsewhere and as always - northerners think they invented it, when in fact, they didn't

Wowbagger · « **Reply #64 on:** 05 November, 2011, 02:28:23 pm »

Are you sure you're not getting parkin confused with jellied eels, bobb?

Eccentrica Gallumbits · « **Reply #65 on:** 05 November, 2011, 02:33:11 pm »

Quote from: bobb on 05 November, 2011, 02:27:07 pm

We'll Kirst's Parkin (which was delicious) tasted exactly like something my mother used to make. She would have got that off her mother who was from east London. I can only conclude that "Parkin" is just called different things elsewhere and as always - northerners think they invented it, when in fact, they didn't

Maybe your mother's mother's mother was from Yorkshire.

bobb · « **Reply #66 on:** 05 November, 2011, 02:39:55 pm »

She wasn't. I am northern DNA free

Juan Martín · « **Reply #67 on:** 05 November, 2011, 06:42:21 pm »

Like everyone else I too have been baking. I got in from a rain-sodden afternoon ride and got cracking. I had all of the components to hand but I couldn't find any rum, but I did have some Spanish brandy (natch) so I used that instead. So mine is more parquín than parkin. Also I couldn't find the greaseproof paper so I was extremely pleased when it turned out onto the cooling rack in one piece with a satisfying thunk.

And of course it's delicious! Top recipe Kirst!

clarion · « **Reply #68 on:** 05 November, 2011, 08:39:32 pm »

Quote from: bobb on 05 November, 2011, 02:39:55 pm

She wasn't. I am northern DNA free

Oh you poor thing.

Cudzoziemiec · « **Reply #69 on:** 05 November, 2011, 08:47:56 pm »

The pictures are making me hungry.

Wowbagger · « **Reply #70 on:** 07 November, 2011, 12:21:44 am »

Quote from: clarion on 05 November, 2011, 01:37:33 pm

I think there needs to be a head-to-head Parkin-off between Kirst & Wowbagger.

I've just eaten the last of ours. Has Kirst got any left?

Eccentrica Gallumbits · « **Reply #71 on:** 07 November, 2011, 07:58:03 am »

Quote from: bobb on 05 November, 2011, 02:39:55 pm

She wasn't. I am northern DNA free

Not any more, you're not.

Quote from: Wowbagger on 07 November, 2011, 12:21:44 am

I've just eaten the last of ours. Has Kirst got any left?

Loads.

Eccentrica Gallumbits · « **Reply #72 on:** 25 October, 2014, 07:38:44 pm »

2 tins in the oven. Will probably do 2 more tomorrow.

David Martin · « **Reply #73 on:** 25 October, 2014, 10:16:51 pm »

Last time I made parkin it was really quite hard, best served sliced thin with butter. It matured really well - leave it wrapped in greaseproof paper in a tin for a few weeks and it was just about right. We nicknamed it dwarf bread.

I think I may be referring to a different comestible than yourself. Yours sounds more like a gingerbread.

Eccentrica Gallumbits · « **Reply #74 on:** 26 October, 2014, 02:21:28 pm »

If you mean gingerbread as in gingerbread people, then no, it's nothing like that. I will be making some of that sort of parkin for parkin pigs though.