I'm living on a landmine, my body's ticking away

[venta]

Most excellent. One of my colleagues - who's just been up in the Lakes, walking - has brought us some Grasmere gingerbread.

For those of you not familiar with Grasmere gingerbread, it is the Dwarf Bread of gingery comestibles. And it's flippin' lovely. I am now (a) full of gingerbread and (b) covered in crumbs.

Comments

[venta.livejournal.com]

What are the defining characteristics of Yorkshire parkin? I'm a big fan of parkin, but I'm not sure whether I've never had the Yorkshire kind, or whether I just regard the Yorkshire kind as normal :)

[lnr]

As far as I'm aware there is only one kind, and only people elsewhere seem to want to call it Yorkshire - but I could be wrong.

[venta.livejournal.com]

Hmm. T'internet suggested that Yorkshire parkin has oatmeal in, but I don't put oats in mine when I make it. Are you going to say "ewww, oats" or are you going to claim that mine isn't parkin, just sticky gingerbread :)

[lnr]

Oh, mine definitely has oats in :) Looks like there is more than one type after all!

We may have to do some comparative baking some time.

[venta.livejournal.com]

Well, I think I'd certainly better try this oaty plan out! To the kitchen!

[undyingking.livejournal.com]

According to TFOAK there is also Lancashire parkin, which uses golden syrup instead of treacle. But I've never seen it!

Do you use proper oatmeal? I use porridge oats whizzed up a bit to break them up, but never sure if that's really the same.

[valkyriekaren.livejournal.com]

It's a sticky gingerbread, but drier than most. It's traditionally served as a bread with butter.

[venta.livejournal.com]

And, if you're me, cheese :)