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:
- 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
- 75g / 1/4 cup icing sugar
- Preheat the oven to 160c /gas mark 3.
- Grease and line a 7 x 11” cake tin
- Mix the flour, bicarbonate of soda, ginger and oatmeal in a large bowl.
- Melt the sugar, margarine and syrup over a low heat in a saucepan.
- Stir the melted margarine into the flour.
- Beat in the egg and mashed bananas.
- Pour into the tin, level off and bake for 1 hour.
- Allow to cool and cut into squares.
- Make up the icing by mixing the icing sugar with a little water to make a smooth, runny icing.
- Drizzle icing over each square.