This recipe was given to me by my husband's great aunt when she visited from Middleton, UK, several years ago. It 's a favourite in our family and one of the few things my MIL used to bake. Although every time I make it, my DH and his brothers complain that it's not burnt and doesn't have enough ginger (The original recipe had 1 teaspoon of ginger, but I always increase it to 1 tablespoon). It's always accompanied by the family singing a ditty about eating Parkin, and a discussion about farting!
The traditional recipe apparently used lard, but the recipe given to me uses margarine, and I have changed it to butter.
It keeps well and is supposed to improve with keeping, but it never lasts very long in our house. It's served plain, without icing, although I sometimes sprinkle it with icing sugar and serve with cream. Don't be concerned if it sinks in the middle- I'm told that it's supposed to!
Ingredients:
275g SR Flour
325g Demerara Sugar
185g Rolled Oats
1tablespoon ginger powder
1 teaspoon bi-carb soda
1/4 teaspoon salt
225g butter or margarine, cubed
3 tablespoons treacle
1 1/2 cups of hot milk
Method:
1. Preheat oven to 180C, and grease a 22cm (9") square tin.
2. Mix all dry ingredients, speed 5/3 seconds.
3. Add cubed butter and mix at speed 7/ 5 seconds.
4. Add treacle.
5. Secure lid and set speed 7/15 seconds. Pour hot milk ( I heat mine in the microwave) through the hole in the lid.
6. Scrape down the sides of the jug, and mix speed 7/ 15 seconds, or until combined.
7. Pour into tin and cook for 50-60 minutes, until a skewer comes out clean and the cake is slightly shrunken around the edges.
I forgot to mention that I made this in a Thermo Chef, so if using a Thermomix , you might like to increase the mixing speeds by 1 level
