4 June 2008
I was parked by the fire eating parkin with lashings of butter, a cup of tea by my side, all cosy like, when I thought of you. And how you deserve some parkin too.
75g (1/3 cup) firmly packed brown sugar
160ml (2/3 cup) golden syrup
200g (1/1/3 cups) plain flour
2 teaspoons bicarb of soda
1 tablespoon ground ginger
65g (3/4 cup) porridge oats
1 egg, beaten lightly
1 cup mashed banana (about 2 overripe bananas)
Combine butter, sugar and syrup in a pan and stir over low heat until butter is melted. Sift flour, soda and ginger into a bowl, add the oats, stir in the butter mixture, add the egg and banana. Pour mixture into a greased and lined deep 19cm square cake tin and bake in a moderate oven for about 45 minutes. Stand the parkin in the pan for five minutes before turning onto a rack to cool.
Serve with lashings of butter and a nice pot of tea. Practise your Yorkshire accent eeh by gum.
And because I just know the comment box will fill with Americans asking what is golden syrup, here's a link suggesting some acceptable substitutes. Enjoy.