Not really cake vs girls - more like Auntie vs Nephew in the Brownie wars - mine had better chocolate, his baked better ( a nice crust top and bottom - mine was just crusty on top)
Well done boy - nice cookin’
Jo

Not really cake vs girls - more like Auntie vs Nephew in the Brownie wars - mine had better chocolate, his baked better ( a nice crust top and bottom - mine was just crusty on top)

Well done boy - nice cookin’

Jo

Notice I have taken nibbles out of the Parkin from all over the place in the hope that it is not as dry as chewing sand everywhere. It is. Good luck to the birds who will be getting stuck into this later.
Jo

Notice I have taken nibbles out of the Parkin from all over the place in the hope that it is not as dry as chewing sand everywhere. It is. Good luck to the birds who will be getting stuck into this later.

Jo

Jo shooting herself after doing everything wrong for the Parkin recipe and not caring enough to start again. Experimental, that’s what it is. Hadn’t bought half the ingredients and had to go back to the shop, not once but twice. Didn’t read the recipe and chucked the sugar in with the dry ingredients instead of the melty ingredients. This cake is doomed I tell you, doomed.

Jo shooting herself after doing everything wrong for the Parkin recipe and not caring enough to start again. Experimental, that’s what it is. Hadn’t bought half the ingredients and had to go back to the shop, not once but twice. Didn’t read the recipe and chucked the sugar in with the dry ingredients instead of the melty ingredients. This cake is doomed I tell you, doomed.

Jo: What's oatmeal?
Wiki: can be rolled oats or prridge oats, sometimes finer like bran
Jo: well, I'll just be using porridge oats then - I have those

PARKIN

  1. Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
  2. In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don’t allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
  3. In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
  4. Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
  5. Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
  6. Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

PARKIN

   Ingredients

  • 110g soft butter
  • 110g soft dark brown sugar
  • 55g black treacle
  • 200g golden syrup
  • 225g medium oatmeal
  • 110g self-raising flour
  • 2 tsp ground ginger
  • 1 tsp ground mixed spice
  • 2 medium eggs, beaten
  • 1 tbsp milk
  • Pinch of salt

2nd Chance

This weekend will encounter the 2nd bake off. I hear rumours of ‘Parkin’ a traditional Bonfire Night cake, originating ‘up north’ - the place Helen has never been. This could imply that things will not result in my favour again, as it appears that I am not Austrian nor Northern. But I will remain optimistic, believing that this will indeed be the best Parkin you have ever witnessed. My usual taste testers are away so any willing people that don’t mind a gamble, please step forward…

Helen

Jo: How did yours go?
Helen: Disaster. I had to re-do it 3 times. Tasted okay in the end. What about yours?
Jo: Baked were definitely better, the steamed ones tasted yeasty. What do you fancy doing next?
Helen: Kaiserschmarrn.
Jo: Oh.
…It doesn’t look like Jo’s 

…It doesn’t look like Jo’s 

undelightful after their time in the oven
Helen.

undelightful after their time in the oven

Helen.