My OH is from the West Midlands and had never had Parkin. He is a convert. Just make sure you let it mature a day or 3 before you serve it. He'll love it.
Didn't spot the rhubarb question but @valerieroberts I can give you a very good recipe for rhubarb chutney and a couple for rhubarb cakes and then there's rhubarb tart, rhubarb crumble, simply stewed rhubarb to serve with ice cream etc. What do you fancy?
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Cake:- 100g butter
at room temperature 250gr cassonade
graeffe 1 large egg 225gr plain flour 1 sachet baking powder 2 x142ml cartons soured
cream 300gr rhubarb
chopped into 1cm pieces
Oven 180C/gas 4/fan 160C
Line 33x23x5cm tin or grease similar sized dish if you want to serve as a pudding. My tin is 25cms square which takes a bit longer to cook.
Melt the 15gr butter & mix with castor sugar, nuts & cinnamon. Set aside.
Cream the 100g of butter with the sugar till light and fluffy. Add the egg and a spoonful of the flour and
whisk that all together. Add flour, bicarb & soured cream. Stir in rhubarb.
Pour mix into tin & sprinkle with
the topping mixture. Bake 30-35 mins until skewer comes out clean.
Serve immediately as a dessert or cool & cut into squares.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Commercial ones last for ages. I've used one old one to make bread and butter pudding but ages ago so I can't remember how old. I suspect home made ones only last a few days but you can always freeze any leftovers. It's a glorified brioche really, like Belgian cramique, and that ends itself to freezing very well.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Thanks @Obelixx. I suspected that was the case. I'll make it closer to Christmas then. Desperately trying to empty freezer to make room for Christmas goodies. Freezer roulette rules at the moment. Why do I always think I'll remember what I've put in it? - I'm the same with my seedlings
Not sure if this is the right thread to post on...but...whilst cleaning the kitchen cupboards...I found some red currant jelly, made sometime ago. Now I wouldn't want you guys to think I never clean my cupboards so me thinks I've just put these jars back in without paying to much attention to the date on the label.
Made in 2015...first response was to recycle the jars, I opened one and it looked remarkably preserved, I dared to taste it, it was ever so nice and 6hrs later no ill effects.
How long do home made preserves keep for? and dare I enter one of the unopened jars into the local show next summer?
We have just finished a jar of home-made Rum and Plum and Pecan jam which I made over 10 years ago and opened just a couple of weeks ago. It had matured very nicely.
As long as they've been well made and properly sealed they should be good for years.
Can't help with competitions tho.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
We've just finished up a jar of redcurrant jelly found in my late mum's cupboard, made by my dad in 1987. It was a bit sugary on top but otherwise perfect.
Since 2019 I've lived in east Clare, in the west of Ireland.
Posts
Didn't spot the rhubarb question but @valerieroberts I can give you a very good recipe for rhubarb chutney and a couple for rhubarb cakes and then there's rhubarb tart, rhubarb crumble, simply stewed rhubarb to serve with ice cream etc. What do you fancy?
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I like this rhubarb cake best but rhubarb and ginger is a good one too:-
RHUBARB CAKE WITH NUTS AND SOURED CREAM
Topping:-
15gr butter
100gr Cassonade graeffe
100gr mixed nuts chopped roughly
1tsp cinnamon
Cake:-
100g butter at room temperature
250gr cassonade graeffe
1 large egg
225gr plain flour
1 sachet baking powder
2 x142ml cartons soured cream
300gr rhubarb chopped into 1cm pieces
Oven 180C/gas 4/fan 160C
Line 33x23x5cm tin or grease similar sized dish if you want to serve as a pudding. My tin is 25cms square which takes a bit longer to cook.
Melt the 15gr butter & mix with castor sugar, nuts & cinnamon. Set aside.
Cream the 100g of butter with the sugar till light and fluffy. Add the egg and a spoonful of the flour and whisk that all together. Add flour, bicarb & soured cream. Stir in rhubarb.
Pour mix into tin & sprinkle with the topping mixture. Bake 30-35 mins until skewer comes out clean.
Serve immediately as a dessert or cool & cut into squares.
Does anyone know how long it keeps for?
Desperately trying to empty freezer to make room for Christmas goodies.
Freezer roulette rules at the moment. Why do I always think I'll remember what I've put in it? - I'm the same with my seedlings
Made in 2015...first response was to recycle the jars, I opened one and it looked remarkably preserved, I dared to taste it, it was ever so nice and 6hrs later no ill effects.
How long do home made preserves keep for? and dare I enter one of the unopened jars into the local show next summer?
As long as they've been well made and properly sealed they should be good for years.
Can't help with competitions tho.
However i think in local Hort. Soc. shows etc It’s expected the entries are made in the current season.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.