Fried pies?

Apparently, they're a delicacy from Northwest Alabama...sounds like a coronary-inducing dessert, second only to deep-fried mars bars!

My current home-baking efforts are a little more northern - currently sitting in my kitchen is a whole tin of parkin. Or what I call parkin anyway - a deeply sticky ginger traybake cake, with a glossy brown top, made with black treacle. Before anyone shouts, I know that this probably isn't what constitutes parkin for everyone - my friend, Ian, for example, makes his with oatmeal, and it's more of a heavy-duty flapjacky kind of thing. But for me it's the cake with the slightly chewy top and darkly gingery inside that reminds me of Bonfire Nights. I'm drooling at my desk just thinking about it...


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