Yorkshire parkin
Sticky, syrupy ginger cake from Yorkshire
Equipment
- Mixing bowl
- 20cm square baking tray
Ingredients
- 500 g fine or medium oatmeal
- 100 g self raising flour
- 125 g butter
- 125 g lard
- 125 g muscovado sugar
- 500 g golden syrup
- 1 tsp ginger powder
- 1 tsp baking powder
- 1 pinch salt
- 1 large egg (beaten)
Instructions
- Mix dry ingredients and work in the butter
- Melt lard with syrup over low heat
- Pour lard/syrup over dry ingredients and mix well
- Add beaten egg and mix well
- Pour into a well-greased 20cm square baking tray and bake at 150C-160C for 45 minutes or so until the mixture is firm but not dry. It will rise and then go down during cooking.
- Cover with greaseproof paper and set aside in a cool place for a week before eating
- Cut into 16 squares and serve.