Categories : "Baking, Cakes, Biscuits" Cuisine: "British Style"
250 grams plain flour
75 grams brown sugar
100 grams black treacle (molasses)
150 grams golden syrup
250 grams medium oatmeal
1 teaspoon ground ginger
150 grams margarine
1 level teaspoon bicarbonate of soda
150 mls milk
1 level teaspoon mixed spice
pinch salt
Sieve the flour, spice and ginger together and then add the oatmeal. Melt the treacle, golden syrup, margarine and sugar in a saucepan and pour on to the dry ingredients. Mix thoroughly. Dissolve the bicarbonate of soda in the milk; add to the mixture beating well. Pour into a greased, or greased parchment lined, Yorkshire Pudding tin, and bake at 150’C (Regulo 2) for 1¼ to 1½ hours.
The parkin “as baked” will be dry and crumbly. This is not the way to eat it. Turn the cooked parkin out of the tin and cut up into squares about 3 inches (75 mm) in size. Put the cut parkin into an airtight tin and leave for several days until the parkin “gives”. The parkin will be soft and sticky, very much like toffee. This “giving” improves the parkin no end. If you find you prefer a more gingery taste increase the amount of ground ginger. It’s all a matter of personal preference.
Source: "Ted"
