Dry Parkin

[MazeyMoo]

This year I tried making Parkin for the third time. Each time it has been dry AF! I have used a different recipe each time. I’m definitely not over baking. Does anyone have any tips please? I had thought about replacing the milk with buttermilk, as it worked great for my banana bread. Thoughts?

Are you making it too thin?

You can’t eat it fresh. You have to leave it in an airtight container for at least 2 weeks.

Not sure why this makes such a massive difference, but it does. Dry Parkin turns into lovely moist chewy Parkin.

I will certainly try this. Thank you 😊

I don’t think so.. I use the pan size specified in the recipes.

Constance Spry and Rosemary Hume in their Cookery Book advise to keep for a couple of days before cutting and that ‘up to a point’ parkin improves with keeping.

Elizabeth David quotes
Allhusen, Dorothy
A Book of Scents and Dishes (1927)
”add the mixed wet ingredients to the dry but do not let the final mixture get too soft. Put into a flat tin to a depth of 1 inch only and bake for 1/2 hour in a slow oven”.