Parkin

After a 5km jog and the excitement of Bonfire night I got the idea of making parkin into my head. I’ve never made parkin before and I have to say the batter is so delicious I nearly didn’t bother baking it. I followed a recipe I found online and added some stem ginger to it as well.

http://britishfood.about.com/od/recipeindex/r/yorksparkin.htm

Making parkin is very easy, all you need to do is melt some butter (NOM, a whole block – not surprising really), sugar, golden syrup and treacle together in a pan. Stir in the dry ingredients (self-raising flour, baking powder, ginger, mixed spice) and add the eggs and pour into the baking tin and bake for 1 hr 30 minutes on a low temperature (140°C). The idea is to not do what I did and cut it up and eat a substantial amount of it straight away. You’re supposed to pop it into a tin and leave it for a week or so to go all sticky and delicious. That is what I have done with the remaining parkin to see if it does indeed do as it should.

IMG_4040

I thought it would be a good idea to make some vanilla custard from scratch to go with the parkin. I heated up some milk and vanilla essence and then stirred it into some whisked egg yolks and sugar. I put this back on the hob to gradually thicken into custard and then what did I do? I SPLIT THE DAMN CUSTARD AND GOT IN A MOOD. Yes, I need to work on my custard skills, I have decided that I shall buy more eggs on my way home today and try it again. I will not be defeated by custard. Never!

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