Banana Ginger Parkin Food

THE PERFECT TRADITIONAL YORKSHIRE PARKIN

Steps:

• Gather the ingredients.
• Preheat the oven to 275 F / 140 C / Gas Mark 1. Grease an 8 x 8-inch square cake tin.
• In a large, heavy-based saucepan, melt together the butter, golden syrup, brown sugar, and treacle over a gentle heat. Do not allow the mixture to boil; you simply need to melt them together.
• In a large, spacious baking bowl, stir together the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder.
• Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly.
• Gradually beat in the eggs a few tablespoons at a time.
• Add a tablespoon of milk at a time if the mixture feels dry. You are looking for a soft cake batter. Stir well.
• Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown.
• Remove the parkin from the oven and leave to cool in the tin.
• Once cool, slice and store the parkin in an airtight tin for a minimum of three days for the best flavor.
• Serve and enjoy.

PARKIN

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
• Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
• Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.

RHUBARB AND GINGER MUFFINS

Steps:

• Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
• Place the chopped rhubarb in a bowl and stir in the brown sugar.
• In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
• In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
• Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.

BANANA GINGER PARKIN

Steps:

• Preheat the oven to 160c/325f/gas3. Grease and line an 18x28cm/7x11in cake tin.
• Sift together the flour, bicarbonate of soda and ginger, then stir in the oatmeal. Melt the sugar, margarine and syrup in a saucepan, then stir into the flour mixture. Beat in the egg and the mashed bananas.
• Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tin, then turn out and cut into squares - about 12 pieces.
• Optional -
• Sift the icing sugar into a bowl and stir in just enough water to make a smooth, runny icing. Drizzle the icing over each square and top with a piece of stem ginger, if you like.
• Per cake
• Energy - 3320Kcals/13946kJ
• Fat - 83.65g
• Saturated fat - 16.34g
• Cholesterol - 197.75mg
• Fibre - 20.69g

BANANA GINGER PARKIN

Steps:

• Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
• Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
• Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
• Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.