Parkin

A classic ginger cake - a perfect accompaniment with a cup of tea.

The parkin, which will keep moist for a considerable time in an airtight tin, should not be eaten until 24 hours after baking.

Gingerbread was one of the oldest British cakes and was baked for fairs, and for special holidays.

Ingredients:

225g (8oz) Plain Flour
225g (8oz) Medium Oatmeal
110g (4oz) Lard or Margarine
110g (4oz) Golden Syrup
110g (4oz) Black Treacle
110g 4oz Sugar
1 Egg, beaten
4 tsp Ground Ginger
1 tsp Ground Cinnamon (optional)
1 tsp Bicarbonate of Soda
Pinch Salt

If you can't find black treacle - use molasses it's similar. Some overseas grocery stores do sell Tate & Lyles Golden Syrup (a UK product). If it's not available, pancake syrup is probably the closest thing to it, but the taste will not be the same, Golden Syrup is made from cane sugar not corn syrup.

Tips:

Double the batch and make 2 cakes. Eat 1 and freeze the other for later! Simply remove from the tin and wrap well in foil. It will freeze for up to 3 months.

Method:

Pre-heat oven to 170°C: 325°F: Gas 3.
Grease and line a square baking tin with buttered greaseproof paper.
Sieve the flour, bicarbonate of soda, ginger, salt and cinnamon (if used).
Add the oats and sugar, mix lightly.
Gently rub in the lard or margarine.
Stir in the beaten egg.
Gently warm the syrup and treacle, so that they can be easily poured.
Make a well in the centre of the mixture and add the syrup and treacle.
Mix thoroughly.
Pour the mixture into the prepared baking tin.
Bake for 45-60 minutes or until firm and cooked.
Allow to cool for at 15-20 minutes before removing from the tin.
Cut into squares, keep in an airtight tin for 24 hours before serving.