The sugar in Parkin!
Asked on 24 Nov 2020 by Irene7
Hello there, I sent the following message to a different person on your website and have been given your link:
Today, we have been given the traditional Yorkshire/Lancashire Parkin - lovely. However, the Government under Teresa May introduced a sugar tax. I think the recipe would still be good without the sugar as there is already 275g of 'sugar' with the golden syrup and black treacle. What do you think and what is the science behind so much sugar?
Thanks
Irene
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Hello Irene,
We love the recipe as it and we only make it occasionally and eat a small amount as a treat, but I expect you could remove the dark brown sugar if it suits you better. Sugar when heated liquifies so you may want / need to increase the milk.
Kind regards
Lindsey