Parkin is a type of ginger cake which Yorkshire is synonymous with. You often get Yorkshire Parkin around Bonfire night. This is a lighter version of the more traditional dark parkin.
Light Parkin Recipe
Parkin is a type of ginger cake which Yorkshire is synonymous with. You often get Yorkshire Parkin around Bonfire night....
Ingredients
| 110g/4oz | self-raising flour (not wholemeal) |
| 110g/4oz | wholemeal self-raising flour |
| 110g/4oz | butter |
| 140ml/¼ pint | milk |
| 2tbsp | golden syrup |
| 110g/4oz | caster sugar |
| 55g/2oz | sultanas (optional) |
| 2tsp | Steenbergs ginger powder |
| 1 | free range egg (lightly beaten) |
Method
- Preheat the oven to 190°C/ 375°F. Grease a metal baking tray with a pastry (or paint) brush or butter paper; turn the baking tray upside down after greasing with organic sunflower oil to allow any excess oil to drain away.
- Melt together the organic butter, milk and organic Fairtrade golden syrup in a pan.
- Put all the dry ingredients into a bowl, sieving the flours. Add themelted butter-syrup liquid and the beaten egg to the dry ingredients. Stir well.
- Pour into the greased baking tray and bake for about 40 minutes. Test for its readiness with a skewer or gently touching with a finger to seewhether firm. Leave to cool and cut into squares.
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This recipe is reproduced by kind permission of Jo Hodson from includingcake
