ICCHFC - Week 5: Parkin

Marianne produced Parkin for week five's cake.

I've never had Parkin but do know that it is a traditional British cake. I was lovely and light and perfectly moist. I must admit I was not expecting the ginger flavour (I'm not a big fan) nor a tray bake.

Marianne's Parkin - The Recipe

Ingredients:
350g (12oz) wholemeal flour
175g (6oz) dark muscovado sugar
4 level teaspoons ground ginger
2 level teaspoons bicarbonate of soda
250g (8oz) butter
3 level tablespoons black treacle
3 level tablespoons golden syrup
300ml (½ pint) milk
26 x 16.5cm (10¼ x 6½in) oblong tin, lined with baking parchment

Method:
1. Set the oven to Gas Mark 4/180°C.
2. Place the flour, sugar and ginger into a large bowl and stir to mix it well. Make a well in the centre and add the bircarbonate of soda.
3. Place the butter, treacle and golden syrup into a saucepan and warm over a low heat until the butter melts. Add the milk to the pan and heat until the mixture is almost at boiling point, then pour it into the well in the centre of the dry ingredients. Stir the mixture until smooth, then pour it into the lined tin and bake it in the centre of the oven for 45-50 minutes, or until just firm to the touch in the centre.
4. Remove the parkin from the oven and leave it to cool in the tin for 5 minutes. Remove it from the tin, peel away the lining paper and leave it to cool. Place the butter, treacle and golden syrup into a saucepan and warm over a low heat until the butter melts. Add the milk to the pan and heat until the mixture is almost at boiling point, then pour it into the well in the centre of the dry ingredients. Stir the mixture until smooth, then pour it into the lined tin and bake it in the centre of the oven for 45-50 minutes, or until just firm to the touch in the centre.
5. Remove the parkin from the oven and leave it to cool in the tin for 5 minutes. Remove it from the tin, peel away the lining paper and leave it to cool.