There’s a family get together this weekend – it’s in Yorkshire. I’m travelling up there to be with family, my parents are travelling down from Scotland. It’s a surprise party for an aunt and uncle. My Mum is doing most of the catering, because that’s what she does.
My only role is to bake Parkin. Yorkshire Parkin. I used a recipe today that had been recommended online. I had to make enough for 30 people. So, that meant trebling the recipe. Halfway through baking it, Mum asked if I was using the family recipe…oops. No, it’s not my Gran’s recipe, it’s another. I don’t have Gran’s recipe.
With the cakes (three of them) in the oven, the aroma starts to permeate around the house and it’s gorgeous. It also takes me right back to Bonfire Night when I was a child. Toffee apples, bonfire toffee and Parkin. All homemade. All yummy. Seasonal treats. All steeped in tradition as they are made.
Mum is making toffee apples and bonfire toffee for the event, so I had a look at recipes for toffee. Comparing the online recipes to ‘our recipes’ was interesting. All the online recipes recommended the use of a sugar thermometer to check the toffee as it’s boiling (to get the right point for ‘crunchy or chewy’ toffee. I don’t remember my Gran or Mum having one of those. We used a jug of very cold water to test the toffee. You simply drop a teaspoon of the (still boiling, liquid) toffee into the cold water and then you test it. Simple.
I’m quite lucky that I come from a family steeped in tradition. Baking is relaxing. It’s part of what makes me, me. It’s tradition. Family tradition.
I’ve made my Christmas cakes (one rum, one brandy and one whisky). I’ve made Parkin for bonfire night. What’s next??