Ginger Parkin

This delicious ginger bread comes from the north of England and has been around in different forms for centuries. Cut into small fingers, Parkin makes an excellent accompaniment to fruity desserts, but it works equally well as an after-dinner treat and is reputedly good for the digestion.

Ingredients 
110g Butter

110g Golden syrup

110g Black treacle

110g Soft brown sugar

225g Self-raising Flour, sifted 
10g Mixed Spice 
1 large Egg, beaten 
140ml Milk 
110g Stem Ginger, finely chopped 
A little icing sugar, for dusting 
A little oil, for oiling 

Makes approx. 30 small fingers 

Method

• Place the butter, syrup, treacle and sugar together in a heavy-based pan over a moderate heat and stir until melted.

• Transfer to a large mixing bowl. Fold in the flour and spice.

• Stir in the egg, milk and stem ginger, mix well (the mixture should resemble a runny batter).

• Pour the mixture into a baking tin, lined with baking paper and brushed with oil. Bake in a preheated oven at 180°C for 25–30 minutes until firm. 

• Cut the Parkin into small fingers, approximately 8 x 2cm, and dust with icing sugar.