James Martin's Yorkshire parkin
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Parkin is a sticky ginger cake from Yorkshire that's especially nice on Bonfire Night. Make this a few days in advance to mature if you can bear to wait.
By James Martin
From Housecall
Ingredients
- 225g/8oz self raising flour
- 110g/4oz caster sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g/2oz butter
- 110g/4oz golden syrup
- 1 egg
- 200ml/7fl oz milk
Method
Preheat the oven to 150C/130C Fan/Gas 2. Line a 22cm/8in square tin with baking paper.
Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
In a small pan gently heat the butter and syrup until melted. Set aside to cool slightly.
Gradually pour the butter and syrup into the flour and stir until completely incorporated. The mixture will be thick.
In a small bowl, beat the egg into the milk. Stir this mixture into the batter until smooth. Pour into the lined tin.
Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean.
