I knew I should have left it but how hard is it to mix dry ingerdients to wet then bake? Impossible to carry off when really tiered and dopey. I used a very old recipe (anyone remember Dorethy Sleightholme and the Yorkshire TV cooking programme a very, very long time ago?) I forgot to allow for fan oven setting and too zonked to react to the slightly too intense smell of ginger and sugar ‘caramelising’. Result ~ rock hard Parkin, more like Parkin biscotti. A new seasonal invention may be?
It could become an alternative to treacle toffee!
Have both those books - care of my Mum’s bookshelves. The up and under chocolate and nut pudding is an old favourite.
Poor you! Dip it in coffee or cover it with custard
(reminder …have some oatmeal in the cupboard - making parkin is a good idea!)
Healthy toffee due to the oats. The coffee is a good idea. Making another batch now from a Rose Elliot recipe. A bit more alert today so hopefully it will be a success.