| Ginger parkin |
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| Written by Tom SF Haines | |
| Thursday, 03 April 2008 | |
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125g of plain whole wheat flour. 2 tea spoons of baking powder. 2 tea spoons of ground ginger. 125g of medium oatmeal (Unlikely to find in supermarket, will probably need a health-food shop.). 125g of real brown sugar. 125g of margarine (Butter is too rich.). 1 big tablespoon of molasses (Can, and usually do, substitute golden syrup.). 1 big tablespoon of clear honey or golden syrup. 175ml milk (Soya works fine.). Set oven to 180 degrees C / gas mark 4. (140 works better in hotter than normal fan ovens, better to veer to low and keep it going for longer.) Grease tin (8 inch square tin, at least an inch deep, preferably a bit more. Equivalent circular would be 9 inch diameter.). Sift flour, baking powder and ginger into a bowl. Add oatmeal. Put sugar, margarine, molasses and honey over gentle heat till consistent (Margarine doesn't always fully mix in, ignore if so.). Wait until sufficiently cool that you can hold your hand against the pan. Add to flour mixture with milk. Mix well until consistent, pour into tin. Should only come up half way if that - it expands a lot. Stick tin into oven, bake for 1 hour. Once done you can attempt to remove from tin whole, in my experience however its just too crumbly. I cut it into pieces and ice each piece individually. An excuse for more icing if ever I heard one. |
