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Sunday, 9 January 2011

Parkin

 I love ginger cake and especially Parkin.  I was one of the lucky ones and was taught how to make this at school in what were then called Domestic Cookery lessons.  Sadly the schools don't provide these lessons like they used to which is a great shame,.  There are hot spots where the teachers have pushed and actively encouraged this type of lesson, but we had lessons 4 hours worth week in week out until we chose our options for CSE/Olevels.  But even then I chose cookery so I still had this time-tabled.  I think having teachers passionate about their subjects makes all the difference. And not only that, all of us can do something, but we usually fall into two camps, with very occasionally a third.  Those who are practical and those who are academic. The third camp is those who can do both brilliantly, but then we all bring something to the table, figuratively speaking.


Anyway here's the recipe, and unusually it has rolled oats in the recipe.  Its more of what I call a batter style cake recipe, but it still very good, but then I think home cooking is and what makes it so wonderful is that each of us can have a go at a recipe and each of us will produce something along the same lines, but just slightly ever so different.




Ingredients:

1lb flour
1 teaspoon bicarbonate of soda
1 tsp salt
2 tsp ground ginger
1llb Rolled oats
8oz butter
8 fl oz dark treacle
8 fl oz golden syrup
4 tablespoon of clear honey
2 tablespoons soft brown sugar
12 fl oz milk

Method

Sift the flourm soda, salt and ginger into a mixing bowl.  Stir in the rolled oats, put the butter, treacle syrup honey and sugar into a saucepan heating gently stirring to dissolve the sugar and melt the butter.  Remove from the heat and add to the flour mixture with the milk, mix well.

Pour the batter into two greased 10 inch square cake tins. Bake in a moderate oven at 180 degrees C/350 degrees F or Gas Mark 4) for 45 to 50 minutes until the cakes are firm to the touch.

Cool in the tins for 15 minutes, then turn out onto a wire rack.  Store the parkins in an airtight tin for one week for an even better flavour.


Makes two x 10 inch cakes.

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