26 Oct 2009

Parkin

Bonfire night approaches... here's a parkin recipe:



Courtesy of Woman's Weekly circa 1982. In the 'International' section at the back of the book, it had such exotic fare as Chinese Spare Ribs, Fondue, Chicken Maryland and you're feeling really dangerous, Lasagne.

Bear in mind that if you want the parkin in time for the 5th of November, you should probably get cracking, as the recipe recommends leaving the cake in foil for a week prior to eating.

Lush. I love parkin.

1 comment:

Lucy said...

Well, Yorkshire is essentially a foreign land.

Thanks for the recipe. I was planning to make some this weekend, but leaving it for a week? No chance!