Parkin

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Country of origin: Yorkshire!

FAIRTRADE Parkin - a traditional Yorkshire ginger cake with FAIRTRADE ingredients.

"We kept eatin' Parkin, that's why we are so brown".

Ingredients

550 g
self raising flour
500 g
oatmeal
300 g
FAIRTRADE raw cane sugar
150 g
FAIRTRADE muscavado sugar
35 ml
FAIRTRADE ground ginger
10 ml
FAIRTRADE ground cinnamon
450 ml (1 whole jar)
Tropical Wholefoods FAIRTRADE forest runny honey
300 ml
Traidcraft Wild Blossom honey
450 gm
margarine
300 ml
milk
5
hens eggs
FAIRTRADE
Sources

Method

Preparation

Pre-heat the oven to gas mark 3 (165 °C; 325 °F).

Soak the oats in the milk for 30 minutes or so.

In a mixing bowl mix the flour, ginger, cinnamon and sugars.

Melt the margarine in a pan and add the honeys. Mix round.

Add in the milk / oats mixture and stir.

Make a well in the flour and add in the liquids and mix them all together. Beat in the eggs and mix well.

Cooking

Grease a baking tray and line with greaseproof paper.

Pour in the mixture and bake for abour 1 hour 20 minutes. When ready it should start to pull away from the sides of the baking tin.

To serve

Serve cool.

Variation

There are many variations on Parkin, so feel free to experiment.

The above recipe has FAIRTRADE sugars, which is authentic, but the honeys are a substitute for golden syrup and molasses.

Dan Lepard's 100 year old Parkin (recipe from 1907) includes lemon zest and mixed peel.