Domestic goddess? Pah!

[lnr]

*sigh*. Parkin not very well cooked underneath, and too crispy on top. Disintegrated all over the place when removing from tin, but was sticky enough to reassemble somewhat. Have cut into squarishes and put away in an airtight box. Perhaps it'll taste OK in a week's time. The bits of crumbs I ate were a bit on the bland side. And hitting the toffee was the wrong way to do it. I now own one square le creuset potterie dish and not two. Sometimes I wonder why I bother.

Doesn't really make me feel very much like a) cooking dinner or b) going out later.

Comments

[ceb.livejournal.com]

Not much use this time, but I usually do bonfire toffee in an old baking tray, which can be flexed/bent to get the toffee out and bent back into shape afterwards.

[ceb.livejournal.com]

(Also, being metal and thin, they can be sat in cold water to cool the toffee faster and prevent it crystallising.)

[ex-lark-asc.livejournal.com]

Yeah, baking tray for toffee every time. Line it with greased foil too.