Sunday, 10 May 2015

Banana ginger Parkin recipe


I love this cake and feel like it's part of my childhood with a dad who is from up North. When I baked this for my husband he claimed he'd never heard of it before and I was shocked. For those who haven't made this rich, ginger cake before, you should know this it improves with keeping and can keep for up to a month in an air tight container. It never lasts that long with me around.

To make the Parkin you will need:

Ingredients

  • 200g / 2 cups plain flour
  • 10ml /2 tsp Bicarbonate of soda
  • 10ml /2 tsp Ground ginger
  • 150g / 1 1/4 cup medium oatmeal
  • 50g / 4tbsp muscovardo sugar
  • 75g / 6tbsp margarine
  • 150g /3 tbsp golden syrup
  • 1 egg, beaten
  • 3 very ripe bananas, mashed


To decorate

  • 75g / 1/4 cup icing sugar



Method

  1. Preheat the oven to 160c /gas mark 3.
  2. Grease and line a 7 x 11'' cake tin
  3. Mix the flour, bicarbonate of soda, ginger and oatmeal in a large bowl.
  4. Melt the sugar, margarine and syrup over a low heat in a saucepan.
  5. Stir the melted margarine into the flour.
  6. Beat in the egg and mashed bananas.
  7. Pour into the tin, level off and bake for 1 hour.
  8. Allow to cool and cut into squares.
  9. Make up the icing by mixing the icing sugar with a little water to make a smooth, runny icing.
  10. Drizzle icing over each square.







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