Traditional Yorkshire parkin cake (gingerbread)
A classic Yorkshire ginger cake - a perfect accompaniment with a cup of tea.
(Often associated with Bonfire Night November 5th)
 Yorkshire Parkin |
Ingredients 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup |
Method
1. Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
2. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
3. In a small pan gently heat the butter and syrup until melted.
4. Beat the egg into the milk.
5. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
6. Pour in the egg and milk and stir until smooth and pour into the lined tin.
7. Bake for 1 hour
This is a wonderful moist cake, and is often taken to bonfire parties where it is cut and shared amongst all the partygoers who munch on it as the fire slowly dies down and the firework display ends. You get warmed up inside from the aromatic ginger in the cake, warmed up on the outside by the embers of the fire and a heartwarming feeling from remembering bonfire nights gone by.... Wonderful!!
