Bamford & Norden November 2018
Bamford & Norden November 2018
Bamford & Norden November 2018
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Parkin<br />
INGREDIENTS<br />
60g stem ginger, chopped - optional<br />
155ml milk<br />
2 tsps bicarbonate of soda<br />
185g golden syrup<br />
60g black treacle<br />
90g soft brown sugar<br />
250g butter or margarine<br />
250g medium oatmeal<br />
250g plain flour<br />
2 tsps ground ginger<br />
METHOD<br />
1. Preheat oven to 160°c/ gas 4<br />
2. Grease and line a 20cm square tin with greaseproof paper<br />
3. Measure milk into a jug and add bicarbonate of soda, stir well to dissolve<br />
4. Put golden syrup, black treacle, sugar and margarine into a pan and heat gently<br />
to melt margarine and dissolve sugar<br />
5. Remove pan from heat and stir in flour, oatmeal, gingers and milk, stir well<br />
to blend together<br />
6. Pour mixture into prepared tin and bake in centre of oven for 1 hour or until<br />
firm to touch<br />
7. Allow the cake to cool completely in the tin; the cake might sink slightly in the<br />
middle. Keep in an airtight tin for up to a month, it goes softer with keeping.<br />
Recipe kindly<br />
supplied by<br />
Heather Williams<br />
86<br />
To advertise call 07976 289967 or 07974 434793 or email sales@streetwisemag.co.uk
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