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Bicarbonate of soda/cream of tartar
A man who can bake, wow! I can't bake for toffee and cry when my cakes don't turn out how I want them to, so now I've just given up!
I can't bake for toffee and cry when my cakes don't turn out how I want them to, so now I've just given up!
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A man who can bake, wow! wink.gif
Indeed, multi talented.QUOTE
I can't bake for toffee
You see, thats where your problem starts, toffee is to be made in a pan on the stove, not baked in the oven.
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and cry when my cakes don't turn out how I want them to
Don't cry over spilt milk is my advice.
I hesitate in posting this as I am pretty sure you lot have dirty minds but I was always led to believe that parkin "comes again" ie: gets moist again after a couple of days...
I have also seen a recipe for parkin without the oats. I think maybe this could be the difference between Yorkshire and Lancashire varities.
I have also seen a recipe for parkin without the oats. I think maybe this could be the difference between Yorkshire and Lancashire varities.
What, dirty minds, us? No!
Fnarr fnarr...
Yes you're right, it needs to be stored for a while, was searching for the description of why, I know roughly but figured better to get an authoritive link first.
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gets moist again after a couple of days... ohmy.gif
Fnarr fnarr...
Yes you're right, it needs to be stored for a while, was searching for the description of why, I know roughly but figured better to get an authoritive link first.
so in summary when getting your oats with a Lancashire Parkin (or Manchester tart), it gets all moist and comes again.
As regards a man who can bake ... even if I wanted to bake something, I can't get near the stove as Mrs Maaph has to stand there
As regards a man who can bake ... even if I wanted to bake something, I can't get near the stove as Mrs Maaph has to stand there
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1 1/2 cup (8 oz) medium oatmeal (this
Means ground oatmeal, not
Means ground oatmeal, not
Hmm, now I am confused, what do you lot use in parkin here in DE? I just bought some oat based product and used that. Not sure it was the right stuff, but tasted ok last time I used them.
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Parkin belongs to a family of economical teabreads called cut-and-come-again cakes - and not just because they were large enough to serve at more than one teatime. Such cakes were once made with little fat and no eggs so their texture depended on a high proportion of treacle. During baking this caramelised and hardened so the cake had to be kept for a few days for it to 'come again' (when the caramel softened a little to give a yielding crumby and nice sticky texture).
Cut and come again cakes, that'll be cakes that taste very very nice then?
boah, bugger me, what with all this cooking stuff being discussed, this is beginning to sound like a Womens Institute bloody meeting .. BritBORED or what?
Can we get back to some good old toilet humour and mild racism please?
Can we get back to some good old toilet humour and mild racism please?
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Can we get back to some good old toilet humour and mild racism please?
Bloody southerners!
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As regards a man who can bake ... even if I wanted to bake something, I can't get near the stove as Mrs Maaph has to stand there
Sexist or what!
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Sexist or what!
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...no just realistic
Neil, you're not going to join his side now are you! I'm surprised at you, you who can cook so well!
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Womens Institute
Have you ever been to a WI meeting, I'm sure you'd find them most enlightening maaph!
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