St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------

Parkin (Gingercake) 

I mentioned that I made a batch of parkin and caused Kris to ask "What is parkin?" 

Parkin is a type of sturdy gingercake that originated, I think, in Yorkshire. 
The only recipe I have is very old and uses ounces.................. 

4 oz. lard or marg 
4 oz golden syrup (North Americans substitute Corn Syrup) 
4 oz black treacle (North Americans substitute cooking molasses) 
4 oz sugar 
8 oz plain flour (North Americans substitute bread or cake flour) 
8 oz oatmeal (I prefer slow cooking oats) 
4 level tsps ground ginger 
2 level tsps ground cinnamon 
1 level tsp bicarbonate of soda 
1 egg, beaten 
1/4 pint milk 

Grease an 8" square cake tin 

Melt the fat. 
Add the syrup, treacle and sugar and warm over low heat till sugar begins to dissolve. 
Do not over heat. 
Mix the dry ingredients, make a well in the centre and gradually beat in the 
   heated ingredients and the egg. 
Add as much milk as necessary to give a soft consistency. 
Pour into tin and bake towards the bottom of the oven for 1 - 1 1/4 hours at 350.F. 
Allow to cool a little before turning out of tin. 
To serve - cut in squares. 

Hazel